Methods of preparing steviol glycosides and uses of the same

ABSTRACT

Methods of preparing steviol glycosides, including Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are provided herein. Sweetener and sweetened consumables containing Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are also provided herein.

CROSS REFERENCE TO RELATED APPLICATIONS

The present application is a continuation-in-part of U.S. patentapplication Ser. No. 15/425,295, filed on Feb. 6, 2017, which is acontinuation of U.S. patent application Ser. No. 14/603,941, filed onJan. 23, 2015, now U.S. Pat. No. 9,562,064, which is a continuation ofU.S. patent application Ser. No. 13/580,098, filed on Nov. 6, 2012, nowU.S. Pat. No. 8,981,081, which is a U.S. national stage application ofInternational Application No. PCT/US2011/028028, filed on Mar. 11, 2011,which claims the benefit of priority of U.S. Provisional PatentApplication No. 61/385,215, filed on Sep. 22, 2010, U.S. ProvisionalPatent Application No. 61/373,491, filed on Aug. 13, 2010, U.S.Provisional Patent Application No. 61/313,375, filed on Mar. 12, 2010,and U.S. Provisional Patent Application No. 61/313,388, filed on Mar.12, 2010, each of which applications are incorporated by referenceherein in their entirety.

FIELD OF THE INVENTION

The present invention relates generally to methods for preparing one ormore steviol glycosides, such as Rebaudioside D (Reb D), Rebaudioside E(Reb E), Rebaudioside M (Reb M), Rebaudioside N (Reb N) and RebaudiosideO (Reb O) from a mixture of steviol glycosides. The present inventionalso relates to sweetener compositions and sweetened consumablescontaining one or more steviol glycosides, including Reb D, Reb E, RebM, Reb N and Reb O, and methods for preparing the same. The presentinvention also relates to methods of providing a sugar-like flavor andtemporal profile to sweetener composition and sweetened consumablesutilizing Reb D, Reb E, Reb M, Reb N and Reb O.

BACKGROUND OF THE INVENTION

Natural caloric sugars, such as sucrose, fructose and glucose, areutilized to provide a pleasant taste to beverages, foods,pharmaceuticals, and oral hygienic/cosmetic products. Sucrose, inparticular, imparts a taste preferred by consumers. Although sucroseprovides superior sweetness characteristics, it is caloric. Non-caloricor low caloric sweeteners have been introduced to satisfy consumerdemand. However, sweeteners within this class differ from naturalcaloric sugars in ways that continue to frustrate consumers. On a tastebasis, non-caloric or low caloric sweeteners exhibit a temporal profile,maximal response, flavor profile, mouth feel, and/or adaptation behaviorthat differ from sugar. Specifically, non-caloric or low caloricsweeteners exhibit delayed sweetness onset, lingering sweet aftertaste,bitter taste, metallic taste, astringent taste, cooling taste and/orlicorice-like taste. On a source basis, many non-caloric or low caloricsweeteners are synthetic chemicals. The desire for a natural non-caloricor low caloric sweetener that tastes like sucrose remains high. Steviarebaudiana is a perennial shrub of the Asteraceae (Compositae) familynative to certain regions of South America. Its leaves have beentraditionally used for hundreds of years in Paraguay and Brazil tosweeten local teas and medicines. The plant is commercially cultivatedin Japan, Singapore, Taiwan, Malaysia, South Korea, China, Israel,India, Brazil, Australia and Paraguay.

The leaves of the plant contain a mixture containing diterpeneglycosides in an amount ranging from about 10 to 20% of the total dryweight. These diterpene glycosides are about 150 to 450 times sweeterthan sugar. Structurally, the diterpene glycosides are characterized bya single base, steviol, and differ by the presence of carbohydrateresidues at positions C13 and C19. Typically, on a dry weight basis, thefour major steviol glycosides found in the leaves of Stevia areDulcoside A (0.3%), Reb C (0.6-1.0%), Reb A (3.8%) and Stevioside(9.1%). Other glycosides identified in Stevia extract include Reb B, D,E, and F, Steviolbioside and Rubusoside. Among these, only Steviosideand Reb A are available on a commercial scale. Both Stevioside and Reb Apossess undesirable taste attributes such as bitterness, lingering,astringency, and are unable to achieve sweetness equivalency of morethan 7-8% of sucrose.

On the other hand, Reb D, Reb E, Reb M, Reb N and Reb O possess bettertaste attributes and are able to deliver temporal and flavor profilesimilar to that of sucrose.

Steviol glycosides can be extracted from leaves using either water ororganic solvent extraction. Supercritical fluid extraction and steamdistillation methods have also been described. Methods for the recoveryof diterpene sweet glycosides from Stevia rebaudiana using supercriticalCO₂, membrane technology, and water or organic solvents, such asmethanol and ethanol, may also be used.

Accordingly, there remains a need to develop a method for producingnatural reduced or non-caloric sweeteners that provide a temporal andflavor profile similar to that of sucrose.

There remains a further need to develop sweetened consumables, such asbeverages and food products, containing natural reduced or non-caloricsweeteners that provide a temporal and flavor profile similar to that ofsucrose.

SUMMARY OF THE INVENTION

The present invention provides a method for preparing steviol glycosidescompositions, from a starting mixture of steviol glycosides, comprisingReb D, Reb E, Reb M, Reb N, Reb O, and combinations thereof at highercontent than starting mixture of steviol glycosides (hereinafter suchcompositions are to be referred to as “Reb DEMNO”).

As used herein, the term “steviol glycoside(s)” refers to glycosides ofsteviol, including, but not limited to, naturally occurring steviolglycosides, e.g. Rebaudioside A (Reb A), Rebaudioside B (Reb B),Rebaudioside C (Reb C), Rebaudioside D (Reb D), Rebaudioside E (Reb E),Rebaudioside F (Reb F), Rebaudioside G (Reb G), Rebaudioside H (Reb H),Rebaudioside I (Reb I), Rebaudioside J (Reb J), Rebaudioside K (Reb K),Rebaudioside L (Reb L), Rebaudioside M (Reb M), Rebaudioside N (Reb N),Rebaudioside O (Reb O), Rebaudioside Q (Reb Q), Rebaudioside R (Reb R),Rebaudioside S (Reb S), Rebaudioside T (Reb T), Rebaudioside U (Reb U),Rebaudioside V (Reb V), Rebaudioside W (Reb W), Rebaudioside Y (Reb Y),Stevioside, Steviolbioside, Dulcoside A and Rubusoside, etc. orsynthetic or biosynthetic steviol glycosides, e.g. enzymaticallyglycosylated steviol glycosides, steviol glycoside products frombioconversion of steviol glycosides by biocatalysts, steviol glycosidesfrom fermentation of recombinant microbial host capable of de novosynthesis of steviol glycosides, and combinations thereof.

As used herein, the term “T13SG content” is calculated as the sum of thecontent of the following 13 steviol glycosides on a dried (anhydrous)basis: Rebaudioside A (Reb A), Rebaudioside B (Reb B), Rebaudioside C(Reb C), Rebaudioside D (Reb D), Rebaudioside E (Reb E), Rebaudioside F(Reb F), Rebaudioside M (Reb M), Rebaudioside N (Reb N), Rebaudioside O(Reb O), Stevioside, Steviolbioside, Dulcoside A and Rubusoside.

As used herein, the term “Reb DEMNO content” refers to the collectivesum of Reb D, Reb E, Reb M, Reb N and Reb O on a dried (anhydrous)basis.

As used herein, the term “Reb DEMNO/T13SG ratio” is calculated as theratio of “Reb DEMNO content” and “T13SG content” on a dried basis as perthe formula below:{Reb DEMNO content(% dried basis)/T13SG content(% dried basis)}×100%

In one embodiment, the present invention is a method for preparing RebDEMNO including passing a feed solution of steviol glycosides through acolumn system packed with a polymer resin and eluting fractions withhigher Reb DEMNO content from the column to provide an eluted solutionwith higher Reb DEMNO content than in feed solution.

The source of the feed solution of steviol glycosides, including atleast one or more of Reb D, Reb E, Reb M, Reb N and Reb O, may vary. Inone embodiment, the feed solution of steviol glycosides may be acommercially available Stevia extract or steviol glycoside mixture. Inanother embodiment, the feed solution of steviol glycosides may beprepared from plant material (e.g. leaves) of the Stevia rebaudiana.Alternatively, the feed solution of steviol glycosides may be theby-product of another isolation and purification processes of steviolglycosides from Stevia rebaudiana plant material. In other embodiment,the feed solution of steviol glycosides may be obtained by bioconversionof steviol glycosides by biocatalysts. In yet another embodiment thefeed solution of steviol glycosides may be obtained by fermentation ofrecombinant microbial host capable of de novo synthesis of steviolglycosides.

According to the present invention, the polymer resin used in thepreparation of Reb DEMNO is a homopolymer or copolymer made from atleast one monomer selected from the following group A, or at least onemonomer from the following group B, or at least one monomer from eachgroup A and group B. If more than one monomer is used, the masspercentage of each individual monomer over the sum of all monomers isfrom about 0.1% to about 99.9%, such as, for example, from 0.1% to about5%, from about 5% to about 10%, from about 10% to about 15%, from about15% to about 20%, from about 20% to about 25%, from about 25% to about30%, from about 30% to about 35%, from about 35% to about 40%, fromabout 40% to about 45%, from about 45% to about 50%, from about 50% toabout 55%, from about 55% to about 60%, from about 60% to about 65%,from about 65% to about 70%, from about 70% to about 75%, from about 75%to about 80%, from about 80% to about 85%, from about 85% to about 90%,from about 90% to about 95%, from about 95% to about 99.9%.

(a) Group A—any monomer containing carbon, hydrogen, oxygen and/ornitrogen that fall under the categories of N-vinyl amides, acrylamides,methacrylamides, acrylates with attached amino substituents,methacrylates with attached amino substituents, acrylamides withattached amino substituents, methacrylamides with attached aminosubstituents, acrylic acid, methacrylic acid, styrene, includingcompounds in the homologous series of the said categories. Examplesinclude but are not limited to N-vinylacetamide (CAS 5202-78-8),N-vinyl-2-pyrrolidone (CAS 88-12-0), N-vinyl-2-Piperidone (CAS4370-23-4), N-vinylcaprolactam (CAS 2235-00-9),N-Methyl-N-vinylacetamide (CAS 3195-78-6), N-Methyl-acrylamide (CAS1187-59-3), N,N-dimethyl-acrylamide (CAS 2680-03-7), N-Ethyl-acrylamide(CAS 5883-17-0), N,N-diethyl-acrylamide (CAS 2675-94-7),N-tert-butyl-acrylamide (CAS 107-58-4), N-Benzyl-acrylamide (CAS13304-62-6), N-Methyl-methacrylamide (CAS 3887-02-3),N,N-dimethyl-methacrylamide (CAS 6976-91-6), N-Ethyl-methacrylamide (CAS7370-88-9), N,N-diethyl-methacrylamide (CAS 5441-99-6),N-tert-butyl-methacrylamide (CAS 6554-73-0), N-Benzyl-methacrylamide(CAS 3219-55-4), 2-(Dimethylamino)-ethyl methacrylate (CAS 2867-47-2),2-(Dimethylamino)-ethyl acrylate (CAS 2439-35-2),N-[2-(Dimethylamino)ethyl]acrylamide (CAS 925-76-8),N-[2-(N,N-Dimethylamino)ethyl]methacrylamide (CAS 13081-44-2), acrylicacid (CAS 79-10-7), methacrylic acid (CAS 79-41-4) and styrene (CAS100-42-5).

(b) Group B—any crosslinker type of monomer containing carbon, hydrogenand/or oxygen that fall under the general categories of acrylates,methacrylates, divinylbenzene, including compounds in the homologousseries of the said categories. Examples include but are not limited toethylene glycol diacrylate (CAS 2274-11-5), 1,2-propanediol diacrylate(CAS 25151-33-1), 1,3-propanediol diacrylate (CAS 24493-53-6),1,4-butanediol diacrylate (CAS 1070-70-8), poly(ethyleneglycol)diacrylate (CAS 26570-48-9), poly(propylene glycol)diacrylate(CAS 52496-08-9), ethylene glycol dimethacrylate (CAS 97-90-5),1,2-propanediol dimethacrylate (CAS 7559-82-2), 1,3-propanedioldimethacrylate (CAS 1188-09-6), 1,4-butanediol dimethacrylate (CAS2082-81-7), poly(ethylene glycol)dimethacrylate (CAS 25852-47-5),poly(propylene glycol)dimethacrylate (CAS 25852-49-7),trimethylolpropane trimethacrylate (CAS 3290-92-4) and divinylbenzene(CAS 105-06-6).

According to the present invention, the aforementioned polymer resin ismade by stirred aqueous suspension polymerization, jettingpolymerization or emulsion polymerization.

Sweetener compositions comprising Reb DEMNO are also provided herein. Inone embodiment, Reb DEMNO is present in an effective amount to provide asweetness equivalence from about 0.5 to about 14 degrees Brix of sucrosewhen present in a sweetened consumable, such as for example, from about0.5 degree Brix to about 1.0 degree Brix, about 1.0 degree Brix to about2.0 degrees Brix, about 2.0 degrees Brix to about 3.0 degrees Brix,about 3.0 degrees Brix to about 4.0 degrees Brix, about 4.0 degrees Brixto about 5.0 degrees Brix, about 5.0 degrees Brix to about 6.0 degreesBrix, about 6.0 degrees Brix to about 7.0 degrees Brix, about 7.0degrees Brix to about 8.0 degrees Brix, about 8.0 degrees Brix to about9.0 degrees Brix, about 9.0 degrees Brix to about 10.0 degrees Brix,about 10.0 degrees Brix to about 11.0 degrees Brix, about 11.0 degreesBrix to about 12.0 degrees Brix, about 12.0 degrees Brix to about 13.0degrees Brix, and about 13.0 degrees Brix to about 14.0 degrees Brix. Inanother embodiment, Reb DEMNO is present in an effective amount toprovide a sucrose equivalence of greater than about 10% when present ina sweetened consumable, such as, for example, greater than about 20%,greater than about 30%, greater than about 40%, greater than about 50%,greater than about 60%, greater than about 70%, greater than about 80%,and greater than about 90%.

Reb DEMNO can be used in any form. In one embodiment, Reb DEMNO is thesole sweetener in a sweetener composition. In another embodiment, RebDEMNO is provided as part of a composition or mixture. In oneembodiment, Reb DEMNO is provided as a Stevia extract, wherein the RebDEMNO content is from about 5% to about 99% of the Stevia extract byweight on a dry basis, such as, for example, from about 5% to 10%, about10% to 20%, about 20% to about 30%, about 30% to 40%, about 40% to 50%,about 50% to about 60%, about 60% to about 70%, about 70% to 80%, about80% to about 90%, about 90% to about 99%. In a further embodiment, RebDEMNO is provided in a mixture of steviol glycosides, wherein Reb DEMNOconstitutes from about 5% to about 99% of the steviol glycoside mixtureby weight on a dry basis, such as, for example, from about 5% to 10%,about 10% to 20%, about 20% to about 30%, about 30% to 40%, about 40% to50%, about 50% to about 60%, about 60% to about 70%, about 70% to 80%,about 80% to about 90%, about 90% to about 99%.

The sweetener compositions can also contain one or more additionalsweeteners, including, for example, natural sweeteners, high potencysweeteners, carbohydrate sweeteners, polyol sweeteners, syntheticsweeteners and combinations thereof.

Particularly desirable sweetener compositions comprise Reb DEMNO and acompound selected from the group consisting of Reb A, Reb B, NSF-02,mogroside V, erythritol or combinations thereof.

The sweetener compositions can also contain on or more additivesincluding, for example, carbohydrates, polyols, amino acids and theircorresponding salts, poly-amino acids and their corresponding salts,sugar acids and their corresponding salts, nucleotides, organic acids,inorganic acids, organic salts including organic acid salts and organicbase salts, inorganic salts, bitter compounds, flavorants and flavoringingredients, astringent compounds, proteins or protein hydrolysates,surfactants, emulsifiers, flavonoids, alcohols, polymers andcombinations thereof.

The sweetener compositions can also contain one or more functionalingredients, such as, for example, saponins, antioxidants, dietary fibersources, fatty acids, vitamins, glucosamine, minerals, preservatives,hydration agents, probiotics, prebiotics, weight management agents,osteoporosis management agents, phytoestrogens, long chain primaryaliphatic saturated alcohols, phytosterols and combinations thereof.

Methods of preparing sweetener compositions are also provided. In oneembodiment, a method for preparing a sweetener composition comprisescombining Reb DEMNO and at least one sweetener and/or additive and/orfunctional ingredient. In another embodiment, a method for preparing asweetener composition comprises combining a composition comprising RebDEMNO and at least one sweetener and/or additive and/or functionalingredient.

Sweetened consumable containing the sweetener compositions of thepresent invention are also provided herein. Sweetened consumablesinclude, for example, pharmaceutical compositions, edible gel mixes andcompositions, dental compositions, foodstuffs, beverages and beverageproducts.

Methods of preparing sweetened consumables are also provided herein. Inone embodiment, a method for preparing a sweetened consumable comprisescombining a sweetenable composition and Reb DEMNO. The method canfurther include adding one or more sweetener, additive and/or functionalingredient. In another embodiment, a method for preparing a sweetenedconsumable comprises combining a sweetenable composition and a sweetenercomposition comprising Reb DEMNO. The sweetener composition canoptionally comprise one or more sweetener, additive and/or functionalingredient.

In particular embodiments, beverages containing Reb DEMNO or thesweetener compositions of the present invention are also providedherein. The beverages contain a liquid matrix, such as, for example,deionized water, distilled water, reverse osmosis water, carbon-treatedwater, purified water, demineralized water, phosphoric acid, phosphatebuffer, citric acid, citrate buffer and carbonated water.

Full-calorie, mid-calorie, low-calorie and zero-calorie beveragescontaining Reb DEMNO or the sweetener compositions of the presentinvention are also provided.

Methods of preparing beverages are also provided herein. In oneembodiment, a method for preparing a beverage comprises combining RebDEMNO and a liquid matrix. The method can further comprise adding one ormore sweeteners, additives and/or functional ingredients to thebeverage. In another embodiment, a method for preparing a beveragecomprises combining a sweetener composition comprising Reb DEMNO and aliquid matrix.

Tabletop sweetener compositions containing the sweetener compositions ofthe present invention are also provided herein. The tabletop compositioncan further include at least one bulking agent, additive, anti-cakingagent, functional ingredient and combinations thereof. The tabletopsweetener composition can be present in the form of a solid or a liquid.The liquid tabletop sweetener can comprise water, and optionallyadditives, such, as for example polyols (e.g. erythritol, sorbitol,propylene glycol or glycerol), acids (e.g. citric acid), antimicrobialagents (e.g. benzoic acid or a salt thereof).

Delivery systems comprising Reb DEMNO or the sweetener compositions ofthe present invention are also provided herein, such as, for example,co-crystallized sweetener compositions with a sugar or a polyol,agglomerated sweetener compositions, compacted sweetener compositions,dried sweetener compositions, particle sweetener compositions,spheronized sweetener compositions, granular sweetener compositions, andliquid sweetener compositions.

Finally, a method for imparting a more sugar-like temporal profile,flavor profile, or both to a sweetened consumable comprises combining asweetenable composition with Reb DEMNO or the sweetener compositions ofthe present invention is also provided herein. The method can furtherinclude the addition of other sweeteners, additives, functionalingredients and combinations thereof.

BRIEF DESCRIPTION OF THE DRAWINGS

The accompanying drawings are included to provide a furtherunderstanding of the invention. The drawings illustrate embodiments ofthe invention and together with the description serve to explain theprinciples of the embodiments of the invention.

FIG. 1 shows the HPLC Chromatogram of steviol glycosides feed solution.

FIG. 2 shows the HPLC Chromatogram of the fraction eluted with water,with higher Reb DEMNO/T13SG ratio than the feed solution.

FIG. 3 shows the HPLC Chromatogram of the fraction eluted with 15%aqueous ethanol, with lower Reb DEMNO/T13SG ratio than the feedsolution.

DETAILED DESCRIPTION OF THE INVENTION

Advantages of the present invention will become more apparent from thedetailed description given hereinafter. However, it should be understoodthat the detailed description and specific examples, while indicatingpreferred embodiments of the invention, are given by way of illustrationonly, since various changes and modifications within the spirit andscope of the invention will become apparent to those skilled in the artfrom this detailed description.

The present invention provides a method for preparing steviol glycosidescompositions, from a starting mixture of steviol glycosides, comprisingReb D, Reb E, Reb M, Reb N, Reb O, and combinations thereof at highercontent than starting mixture of steviol glycosides (hereinafter suchcompositions are to be referred to as “Reb DEMNO”).

As used herein, the term “steviol glycoside(s)” refers to glycosides ofsteviol, including, but not limited to, naturally occurring steviolglycosides, e.g. Rebaudioside A (Reb A), Rebaudioside B (Reb B),Rebaudioside C (Reb C), Rebaudioside D (Reb D), Rebaudioside E (Reb E),Rebaudioside F (Reb F), Rebaudioside G (Reb G), Rebaudioside H (Reb H),Rebaudioside I (Reb I), Rebaudioside J (Reb J), Rebaudioside K (Reb K),Rebaudioside L (Reb L), Rebaudioside M (Reb M), Rebaudioside N (Reb N),Rebaudioside O (Reb O), Rebaudioside Q (Reb Q), Rebaudioside R (Reb R),Rebaudioside S (Reb S), Rebaudioside T (Reb T), Rebaudioside U (Reb U),Rebaudioside V (Reb V), Rebaudioside W (Reb W), Rebaudioside Y (Reb Y),Stevioside, Steviolbioside, Dulcoside A and Rubusoside, etc. orsynthetic or biosynthetic steviol glycosides, e.g. enzymaticallyglycosylated steviol glycosides, steviol glycoside products frombioconversion of steviol glycosides by biocatalysts, steviol glycosidesfrom fermentation of recombinant microbial host capable of de novosynthesis of steviol glycosides, and combinations thereof.

As used herein, the term “T13SG content” is calculated as the sum of thecontent of the following 13 steviol glycosides on a dried (anhydrous)basis: Rebaudioside A (Reb A), Rebaudioside B (Reb B), Rebaudioside C(Reb C), Rebaudioside D (Reb D), Rebaudioside E (Reb E), Rebaudioside F(Reb F), Rebaudioside M (Reb M), Rebaudioside N (Reb N), Rebaudioside O(Reb O), Stevioside, Steviolbioside, Dulcoside A and Rubusoside.

As used herein, the term “Reb DEMNO content” refers to the collectivesum of Reb D, Reb E, Reb M, Reb N and Reb O on a dried (anhydrous)basis.

As used herein, the term “Reb DEMNO/T13SG ratio” is calculated as theratio of “Reb DEMNO content” and “T13SG content” on a dried basis as perthe formula below:{Reb DEMNO content(% dried basis)/T13SG content(% dried basis)}×100%

In one aspect of the invention, a method for preparing Reb DEMNOcomprises:

(a) passing a feed solution of steviol glycosides, including at leastone or more of Reb D, Reb E, Reb M, Reb N and Reb O, through a columnsystem packed with a polymer resin and,

(b) eluting high Reb DEMNO content fractions, using an initial solventcomprising either pure water, or water with less than forty volumepercentage of alcohol, from the column system to provide an elutedsolution with higher Reb DEMNO/T13SG ratio than feed solution,

(c) eluting low Reb DEMNO content fractions, using one or morealcohol-water mixtures having alcohol volume percentage of 5-99 percenthigher than the initial solvent from the column system to provide one ormore eluted solution with lower Reb DEMNO/T13SG ratio than feedsolution.

In another embodiment of the invention, a method for preparing Reb DEMNOcomprises:

(a) passing a feed solution of steviol glycosides, including at leastone or more of Reb D, Reb E, Reb M, Reb N and Reb O, through a columnsystem packed with a polymer resin and,

(b) eluting high Reb DEMNO content fractions, using an initial solventcomprising either aqueous acid, or aqueous acid with less than fortyvolume percentage of alcohol, from the column system to provide aneluted solution with higher Reb DEMNO content/T13SG ratio than feedsolution,

(c) eluting low Reb DEMNO content fractions, using one or morealcohol-aqueous acid mixtures, having alcohol volume percentage of 5-99percent higher than the initial solvent, from the column system toprovide one or more eluted solutions with lower Reb DEMNO/T13SG ratiothan feed solution.

The source of the feed solution of steviol glycosides, including atleast one or more of Reb D, Reb E, Reb M, Reb N and Reb O, may vary. Inone embodiment, the feed solution of steviol glycosides may be acommercially available Stevia extract or steviol glycoside mixture. Inanother embodiment, the feed solution of steviol glycosides may beprepared from plant material (e.g. leaves) of the Stevia rebaudianaplant. Alternatively, the feed solution of steviol glycosides may be theby-product of another isolation and purification processes of steviolglycosides from Stevia rebaudiana plant material. In other embodiment,the feed solution of steviol glycosides may be obtained by bioconversionof steviol glycosides by biocatalysts. In yet another embodiment thefeed solution of steviol glycosides may be obtained by fermentation ofrecombinant microbial host capable of de novo synthesis of steviolglycosides.

In another aspect of the invention, the polymer resin used in thepreparation of Reb DEMNO is a homopolymer or copolymer made from atleast one monomer selected from the following group A, or at least onemonomer from the following group B, or at least one monomer from eachgroup A and group B. If more than one monomer is used, the masspercentage of each individual monomer over the sum of all monomers isfrom about 0.1% to about 99.9%, such as, for example, from 0.1% to about5%, from about 5% to about 10%, from about 10% to about 15%, from about15% to about 20%, from about 20% to about 25%, from about 25% to about30%, from about 30% to about 35%, from about 35% to about 40%, fromabout 40% to about 45%, from about 45% to about 50%, from about 50% toabout 55%, from about 55% to about 60%, from about 60% to about 65%,from about 65% to about 70%, from about 70% to about 75%, from about 75%to about 80%, from about 80% to about 85%, from about 85% to about 90%,from about 90% to about 95%, from about 95% to about 99.9%.

(a) Group A—any monomer containing carbon, hydrogen, oxygen and/ornitrogen that fall under the categories of N-vinyl amides, acrylamides,methacrylamides, acrylates with attached amino substituents,methacrylates with attached amino substituents, acrylamides withattached amino substituents, methacrylamides with attached aminosubstituents, acrylic acid, methacrylic acid, styrene, includingcompounds in the homologous series of the said categories. Examplesinclude but are not limited to N-vinylacetamide (CAS 5202-78-8),N-vinyl-2-pyrrolidone (CAS 88-12-0), N-vinyl-2-Piperidone (CAS4370-23-4), N-vinylcaprolactam (CAS 2235-00-9),N-Methyl-N-vinylacetamide (CAS 3195-78-6), N-Methyl-acrylamide (CAS1187-59-3), N,N-dimethyl-acrylamide (CAS 2680-03-7), N-Ethyl-acrylamide(CAS 5883-17-0), N,N-diethyl-acrylamide (CAS 2675-94-7),N-tert-butyl-acrylamide (CAS 107-58-4), N-Benzyl-acrylamide (CAS13304-62-6), N-Methyl-methacrylamide (CAS 3887-02-3),N,N-dimethyl-methacrylamide (CAS 6976-91-6), N-Ethyl-methacrylamide (CAS7370-88-9), N,N-diethyl-methacrylamide (CAS 5441-99-6),N-tert-butyl-methacrylamide (CAS 6554-73-0), N-Benzyl-methacrylamide(CAS 3219-55-4), 2-(Dimethylamino)-ethyl methacrylate (CAS 2867-47-2),2-(Dimethylamino)-ethyl acrylate (CAS 2439-35-2),N-[2-(Dimethylamino)ethyl]acrylamide (CAS 925-76-8),N-[2-(N,N-Dimethylamino)ethyl]methacrylamide (CAS 13081-44-2), acrylicacid (CAS 79-10-7), methacrylic acid (CAS 79-41-4) and styrene (CAS100-42-5).

(b) Group B—any crosslinker type of monomer containing carbon, hydrogenand/or oxygen that fall under the general categories of acrylates,methacrylates, divinylbenzene, including compounds in the homologousseries of the said categories. Examples include but are not limited toethylene glycol diacrylate (CAS 2274-11-5), 1,2-propanediol diacrylate(CAS 25151-33-1), 1,3-propanediol diacrylate (CAS 24493-53-6),1,4-butanediol diacrylate (CAS 1070-70-8), poly(ethyleneglycol)diacrylate (CAS 26570-48-9), poly(propylene glycol)diacrylate(CAS 52496-08-9), ethylene glycol dimethacrylate (CAS 97-90-5),1,2-propanediol dimethacrylate (CAS 7559-82-2), 1,3-propanedioldimethacrylate (CAS 1188-09-6), 1,4-butanediol dimethacrylate (CAS2082-81-7), poly(ethylene glycol)dimethacrylate (CAS 25852-47-5),poly(propylene glycol)dimethacrylate (CAS 25852-49-7),trimethylolpropane trimethacrylate (CAS 3290-92-4) and divinylbenzene(CAS 105-06-6).

In another aspect of the present invention, the aforementioned resin hasthe following characteristics:

-   -   (a) Particle size from about 1 micron to about 1,200 microns,        preferably with average particle size (volume weighted mean) of        about 5 to about 1,000 microns, such as, for example, average        particle size of about 5 microns to about 15 microns, about 15        microns to about 25 microns, about 25 microns to about 35        microns, about 35 microns to about 45 microns, about 45 microns        to about 55 microns, about 55 microns to about 65 microns, about        65 microns to about 75 microns, about 75 microns to about 85        microns, about 85 microns to about 95 microns, about 95 microns        to about 100 microns, about 100 microns to about 200 microns,        about 200 microns to about 300 microns, about 300 microns to        about 400 microns, about 400 microns to about 500 microns, about        500 microns to about 600 microns, about 600 microns to about 700        microns, about 700 microns to about 800 microns, about 800        microns to about 900 microns, about 900 microns to about 1,000        microns;    -   (b) Nitrogen mass content from about 0% to about 99%, preferably        from about 0% to about 10.0%, such as, for example, from about        0% to about 1.5%, about 1.5% to about 2.0%, about 2.0% to about        2.5%, about 2.5% to about 3.0%, about 3.0% to about 3.5%, about        3.5% to about 4.0%, about 4.0% to about 4.5%, about 4.5% to        about 5.0%, about 5.0% to about 6.0%, about 6.0% to about 7.0%,        about 7.0% to about 8.0%, about 8.0% to about 9.0% and about        9.0% to about 10.0%

In another aspect of the present invention, the aforementioned resin wasmade in the presence of one or more of the following polymerizationinitiators:

-   -   (a) Peroxide initiators, including but not limited to Lauroyl        peroxide (CAS no 105-74-8) and Benzoyl peroxide (CAS no        94-36-0);    -   (b) Azo initiators, including but not limited to        2,2′-azobis(2,4dimethylvaleronitrile) ABDV (CAS no 2638-94-0).

In another aspect of the present invention, the aforementioned resin wasmade in the presence of, including but not limited to, one or more orall of the following material which are subsequently removed by washingthe resin prior to usage:

Cyclohexanol (CAS no 108-93-0), 1-Dodecanol (CAS no 112-53-8), Toluene(CAS no 108-88-3), Methyl isobutyl ketone (CAS no 108-10-1), Calciumchloride dihydrate (CAS no 10035-04-8), Sodium phosphate dodecahydrate(CAS no 10101-89-0), Calcium lignosulfonate (CAS no 8061-52-7),Polyvinyl alcohol (CAS no 9002-89-5), Hydrochloric acid (CAS no7647-01-0), Methanol (CAS no 67-56-1), Ethyl acetate (CAS no 141-78-6),Sodium chloride (CAS no 7647-14-5), Water (CAS no 7732-18-5) and SodiumDodecyl Sulfate (CAS no 151-21-3).

In yet another aspect of the present invention, the aforementionedpolymer resin is made by stirred aqueous suspension polymerization,jetting polymerization, or emulsion polymerization.

Preparing the Feed Solution of Steviol Glycosides

Those skilled in the art will recognize that the techniques describedhereafter also apply to other starting materials containing Reb D, RebE, Reb M, Reb N and Reb O, including, but not limited to, commerciallyavailable Stevia extracts, commercially available steviol glycosidemixtures, by-products of other steviol glycosides' isolation andpurification processes of the same, synthetic or biosynthetic steviolglycosides, e.g. enzymatically glycosylated steviol glycosides, steviolglycoside products from bioconversion of steviol glycosides bybiocatalysts, steviol glycosides from fermentation of recombinantmicrobial host capable of de novo synthesis of steviol glycosides, andcombinations thereof.

Those experienced in the art will also understand that although theprocess described below assumes certain order of the described stepsthis order can be altered or omitted in some cases.

In certain embodiment, the feed solution of steviol glycosides is theresin-treated filtrate obtained from purification of Stevia rebaudianaleaf. In another embodiment, the feed solution of steviol glycosides isa commercially available Stevia extract dissolved in a solvent. In yetanother embodiment, the feed solution of steviol glycosides is acommercially available extract where insoluble material and/or highmolecular weight compounds and/or salts have been removed. In stillanother embodiment, the feed solution of steviol glycosides is a productof enzymatically glycosylated steviol glycosides. In other embodiment,the feed solution of steviol glycosides may be obtained by bioconversionof steviol glycosides by biocatalysts. In yet another embodiment thefeed solution of steviol glycosides may be obtained by fermentation ofrecombinant microbial host capable of de novo synthesis of steviolglycosides.

The Reb DEMNO/T13SG ratio in the feed solution of steviol glycosideswill also vary depending on the source of the steviol glycosides. In oneembodiment, the Reb DEMNO/T13SG in the feed solution of steviolglycosides is from about 0.5% to about 95%, such as, for example, fromabout 0.5% to about 5%, from about 5% to about 10%, from about 10% toabout 15%, from about 15% to about 20%, from about 20% to about 25%,from about 25% to about 30%, from about 30% to about 35%, from about 35%to about 40%, from about 40% to about 45%, from about 45% to about 50%,from about 50% to about 55%, from about 55% to about 60%, from about 60%to about 65%, from about 65% to about 70%, from about 70% to about 75%,from about 75% to about 80%, from about 80% to about 85%, from about 85%to about 90%, from about 90% to about 95%. In one particular embodiment,the Reb DEMNO/T13SG ratio in the feed solution of steviol glycosides isfrom about 55% to about 80%.

The feed solution of steviol glycosides may be passed through one ormore connected columns (connected serially or in parallel), packed withpolymer resin to provide at least one column having adsorbed steviolglycosides. In some embodiments, the number of columns can be greaterthan 3, such as, for example, 5 columns, 6 columns, 7 columns, 8columns, 9 columns, 10 columns, 11 columns, 12 columns, 13 columns, 14columns or 15 columns. The columns may be maintained at a temperature inthe range of about 5-95° C., such as, for example, about 5° C. to 10°C., about 10° C. to 15° C., about 15° C. to 20° C., about 20° C. to 25°C., about 25° C. to 30° C., about 30° C. to 35° C., about 35° C. to 40°C., about 40° C. to 45° C., about 45° C. to 50° C., about 50° C. to 55°C., about 55° C. to 60° C., about 60° C. to 65° C., about 65° C. to 70°C., about 70° C. to 75° C., about 75° C. to 80° C., about 80° C. to 85°C., about 85° C. to 90° C., about 90° C. to 95° C.

The ratio of internal diameter to column height or so-called“diameter:height ratio” of the columns shall be between about 100:1 toabout 1:100, such as, for example, about 2:1, about 6:1, about 10:1,about 13:1, about 16:1, about 20:1, about 1:2, about 1:6, about 1:10,about 1:13, about 1:16, or about 1:20.

In embodiments, wherein the multi-column system is connected inparallel, the inlet of each column may connect to a separate feed sourcewhile the outlet of each column connects to a separate receiver. Theratio of the volume of the first column to the volume of the secondcolumn is preferably in the range of about 1:1 to 1:10. The ratio of thevolume of the last column to the volume of the previous, or penultimate,column is preferably in the range of about 3:1 to 1:10.

The solvent that carries the steviol glycoside solution through thecolumn system can comprise alcohol, water, aqueous acid or a combinationthereof. In embodiments where aqueous acid are used, the concentrationof the aqueous acid may be in the range of about 0.01 mM to 100.0 mM,such as, for example, about 0.01 mM to 0.1 mM, about 0.1 mM to 1.0 mM,about 1.0 mM to 10.0 mM and about 10.0 mM to 100.0 mM. The water toalcohol ratio (vol/vol) in the aqueous alcoholic solvent may be in therange of about 99.9:0.1 to about 0.1:99.9, such as, for example, about99:1 to about 90:10, about 90:10 to about 80:20, about 80:20 to about70:30, about 70:30 to about 60:40, about 60:40 to about 50:50, about50:50 to about 40:60, about 40:60 to about 30:70, about 30:70 to about20:80, about 20:80 to about 10:90, and about 10:90 to about 1:99. Theaqueous acid to alcohol ratio (vol/vol) in the aqueous alcoholic solventmay be in the range of about 99.9:0.1 to about 0.1:99.9, such as, forexample, about 99:1 to about 90:10, about 90:10 to about 80:20, about80:20 to about 70:30, about 70:30 to about 60:40, about 60:40 to about50:50, about 50:50 to about 40:60, about 40:60 to about 30:70, about30:70 to about 20:80, about 20:80 to about 10:90, and about 10:90 toabout 1:99. The specific velocity (SV) can be from about 0.3 hour toabout 5.0 hour⁻¹, such as, for example, from about 0.3 hour⁻¹ to about1.0 hour⁻¹, about 1.0 hour⁻¹ to about 2.0 hour⁻¹, about 2.0 hour⁻¹ toabout 3.0 hour⁻¹, about 3.0 hour⁻¹ to about 4.0 hour⁻¹, and about 4.0hour⁻¹ to about 5.0 hour⁻¹.

The alcohol can be selected from, for example, methanol, ethanol,n-propanol, 2-propanol, 1-butanol, 2-butanol and mixtures thereof. Theaqueous acid can be selected from, for example, aqueous hydrochloricacid, aqueous nitric acid, aqueous phosphoric acid, aqueous sulfuricacid, aqueous formic acid, aqueous acetic acid, and mixtures thereof.

Generally, Reb D, Reb E, Reb M, Reb N and Reb O are retained weakly andeluted with water or aqueous acid of about 0.1 mM concentration waterwith less than forty volume percentage of alcohol. As a result, theinitial mixture of steviol glycosides separates into different portions.The portions differ from each other both by T13SG content and individualglycoside, particularly Reb DEMNO content.

Desorption of Reb D, Reb E, Reb M, Reb N and Reb O can be carried outwith pure water, water containing less than forty volume percentalcohol, aqueous acid, or aqueous acid containing less than forty volumepercent alcohol to provide an eluted solution with high Reb DEMNOcontent. “High Reb DEMNO content”, as used herein, refers to anymaterial which has a higher Reb DEMNO/T13SG ratio compared to the feedsolution of steviol glycosides prior to passing through the columnsystem. The eluted solution with high Reb DEMNO content has RebDEMNO/T13SG ratio that is about 1% to about 99.5% higher than the feedsolution, such as, for example, about 1%, about 5%, about 10%, about15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%,about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about80%, about 85%, about 90%, about 95% and about 99.5% higher than thefeed solution. In embodiments where aqueous acid is used, theconcentration of the aqueous acid may be in the range of about 0.01 mMto 100.0 mM, such as, for example, about 0.01 mM to 0.1 mM, about 0.1 mMto 1.0 mM, about 1.0 mM to 10.0 mM and about 10.0 mM to 100.0 mM.Suitable alcohols include methanol, ethanol, n-propanol, 2-propanol,1-butanol, 2-butanol and mixtures thereof. Suitable aqueous acidsinclude aqueous hydrochloric acid, aqueous nitric acid, aqueousphosphoric acid, aqueous sulfuric acid, aqueous formic acid, aqueousacetic acid and mixtures thereof.

After desorbing Reb D, Reb E, Reb M, Reb N and Reb O from the column,the column can also be eluted with an aqueous alcohol solution or amixture of aqueous acid and alcohol and their eluates combined toprovide an eluted solution of steviol glycosides with low Reb DEMNOcontent. “Low Reb DEMNO content”, as used herein, refers to any materialwhich has a lower Reb DEMNO/T13SG ratio compared to the feed solution ofsteviol glycosides prior to passing through the column system. “Low RebDEMNO content” also refers to any material which has zero Reb DEMNOcontent. In a particular embodiment, the aqueous alcoholic solution orthe mixture of aqueous acid and alcohol can contain between about 1% toabout 100% alcohol content, such as, for example, between about 1% to5%, about 5% to 10%, about 10% to about 20%, about 20% to about 30%,about 30% to about 40%, about 40% to about 50%, about 50% to about 60%,about 60% to about 70%, about 70% to about 80%, about 80% to about 90%and about 90% to about 100%.

In another embodiment, after elution of material with low Reb DEMNOcontent from the column, the column is washed with either pure water,aqueous acid, water with less than five volume percent alcohol oraqueous acid with less than five volume percent alcohol to regeneratethe column system for the subsequent loading of steviol glycosides feedsolution.

The Reb DEMNO/T13SG ratio can be determined experimentally by HPLC. Forexample, chromatographic analysis can be performed on a HPLC systemcomprising an HPLC system, Agilent HP 1200, or equivalent, comprised ofa pump, a column thermostat, an autosampler, a UV detector capable ofbackground correction and a data acquisition system. The column can be a“Agilent Poroshell 120 SB-C18, 4.6 mm×150 mm, 2.7 um” at 40° C. Themobile phase consists of two type of premix which is premix 1 containing75% 10 mmol/L phosphate buffer (pH2.6) and 25% acetonitrile, whilepremix 2 containing 68% 10 mmol/L phosphate buffer (pH2.6) and 32%acetonitrile in gradient elution-100% A from 0 to 12 minutes, lineargradient from 100% A to 100% B from 12 to 13 minutes, and 100% B from 13to 45 minutes. The steviol glycosides can be identified by theirretention times and quantified using respective reference standards, forexample commercialized by ChromaDex Inc. (USA).

The eluted solution with high Reb DEMNO content can be distilled orevaporated with vacuum to remove water or any alcoholic solvent. Removalof water or any alcoholic solvents can also be carried out by othersuitable methods, such as, for example, nano-filtration.

Alternatively, the eluted solution with high Reb DEMNO content can bedried by any suitable method, such as, for example, evaporation underreduced pressure, freeze drying, flash drying, spray drying or acombination thereof to provide a dry powder with high Reb DEMNO content,wherein the Reb DEMNO/T13SG ratio is higher compared to the feedsolution of steviol glycosides prior to passing through the columnsystem.

Sweetener Compositions

Sweetener compositions, as used herein, mean compositions that containat least one sweet component in combination with at least one othersubstance, such as, for example, another sweetener or an additive.

Sweetenable compositions, as used herein, mean substances which arecontacted with the mouth of man or animal, including substances whichare taken into and subsequently ejected from the mouth and substanceswhich are drunk, eaten, swallowed or otherwise ingested, and are safefor human or animal consumption when used in a generally acceptablerange.

Sweetened consumables, as used herein, mean substances that contain botha sweetenable composition and a sweetener or sweetener composition.

For example, a beverage with no sweetener component is a type ofsweetenable composition. A sweetener composition comprising Reb DEMNOand erythritol can be added to the un-sweetened beverage, therebyproviding a sweetened beverage. The sweetened beverage is a type ofsweetened consumable.

Reb DEMNO may be provided in a purified form or as a component of amixture containing Reb DEMNO and one or more additional components (i.e.a sweetener composition comprising Reb DEMNO). In one embodiment, RebDEMNO is provided as a component of a mixture. In a particularembodiment, the mixture is a Stevia extract. The Stevia extract maycontain Reb DEMNO in an amount that ranges from about 5% to about 99% byweight on a dry basis, such as, for example, from about 10% to about99%, from about 20% to about 99%, from about 30% to about 99%, fromabout 40% to about 99%, from about 50% to about 99%, from about 60% toabout 99%, from about 70% to about 99%, from about 80% to about 99% andfrom about 90% to about 99%. In still further embodiments, the Steviaextract contains Reb DEMNO in an amount greater than about 90% by weighton a dry basis, for example, greater than about 91%, greater than about92%, greater than about 93%, greater than about 94%, greater than about95%, greater than about 96%, greater than about 97%, greater than about98% and greater than about 99%.

In one embodiment, Reb DEMNO is provided as a component of a steviolglycoside mixture in a sweetener composition, i.e., a mixture of steviolglycosides wherein the remainder of the non-Reb DEMNO portion of themixture is comprised entirely of steviol glycosides. The identities ofsteviol glycosides are known in the art and include, but are not limitedto, steviol monoside, rubusoside, steviolbioside, stevioside,rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside F anddulcoside A. The steviol glycoside mixture may contain from about 5% toabout 99% Reb DEMNO by weight on a dry basis. For example, a steviolglycoside mixture may contain from about 10% to about 99%, from about20% to about 99%, from about 30% to about 99%, from about 40% to about99%, from about 50% to about 99%, from about 60% to about 99%, fromabout 70% to about 99%, from about 80% to about 99% and from about 90%to about 99% Reb DEMNO by weight on a dry basis. In still furtherembodiments, the steviol glycoside mixture may contain greater thanabout 90% Reb DEMNO by weight on a dry basis, for example, greater thanabout 91%, greater than about 92%, greater than about 93%, greater thanabout 94%, greater than about 95%, greater than about 96%, greater thanabout 97%, greater than about 98% and greater than about 99%.

In one embodiment, Reb DEMNO is the sole sweetener in the sweetenercomposition, i.e. Reb DEMNO is the only component present in thesweetener composition that provides sweetness. In another embodiment,Reb DEMNO is one of two or more sweetener components present in thesweetener composition.

The amount of sucrose in a reference solution may be described indegrees Brix (° Bx). One degree Brix is 1 gram of sucrose in 100 gramsof solution and represents the strength of the solution as percentage byweight (% w/w) (strictly speaking, by mass). In one embodiment, asweetener composition contains Reb DEMNO in an amount effective toprovide sweetness equivalent from about 0.50 to 14 degrees Brix of sugarwhen present in a sweetened consumable, such as, for example, from about0.5 degree Brix to about 1.0 degree Brix, about 1.0 degree Brix to about2.0 degrees Brix, about 2.0 degrees Brix to about 3.0 degrees Brix,about 3.0 degrees Brix to about 4.0 degrees Brix, about 4.0 degrees Brixto about 5.0 degrees Brix, about 5.0 degrees Brix to about 6.0 degreesBrix, about 6.0 degrees Brix to about 7.0 degrees Brix, about 7.0degrees Brix to about 8.0 degrees Brix, about 8.0 degrees Brix to about9.0 degrees Brix, about 9.0 degrees Brix to about 10.0 degrees Brix,about 10.0 degrees Brix to about 11.0 degrees Brix, about 11.0 degreesBrix to about 12.0 degrees Brix, about 12.0 degrees Brix to about 13.0degrees Brix, and about 13.0 degrees Brix to about 14.0 degrees Brix. Inanother embodiment, Reb DEMNO is present in an amount effective toprovide sweetness equivalent to about 10 degrees Brix when present in asweetened consumable.

The sweetness of a non-sucrose sweetener can also be measured against asucrose reference by determining the non-sucrose sweetener's sucroseequivalence. Typically, taste panelists are trained to detect sweetnessof reference sucrose solutions containing between 1-15% sucrose (w/v).Other non-sucrose sweeteners are then tasted at a series of dilutions todetermine the concentration of the non-sucrose sweetener that is assweet as a given percent sucrose reference. For example, if a 1%solution of a sweetener is as sweet as a 10% sucrose solution, then thesweetener is said to be 10 times as potent as sucrose.

In one embodiment, Reb DEMNO is present in an effective amount toprovide a sucrose equivalence of greater than about 10% (w/v) whenpresent in a sweetened consumable, such as, for example, greater thanabout 11%, greater than about 12%, greater than about 13% or greaterthan about 14%.

The amount of Reb DEMNO in the sweetener composition may vary. In oneembodiment, Reb DEMNO is present in a sweetener composition in anyamount to impart the desired sweetness when the sweetener composition ispresent in a sweetened consumable. For example, Reb DEMNO is present inthe sweetener composition in an amount effective to provide a Reb DEMNOconcentration from about 1 ppm to about 10,000 ppm when present in asweetened consumable, such as, for example, from about 1 ppm to about4,000 ppm, from about 1 ppm to about 3,000 ppm, from about 1 ppm toabout 2,000 ppm, from about 1 ppm to about 1,000 ppm. In anotherembodiment, Reb DEMNO is present in the sweetener composition in anamount effective to provide a Reb DEMNO concentration from about 10 ppmto about 1,000 ppm when present in a sweetened consumable, such as, forexample, from about 10 ppm to about 800 ppm, from about 50 ppm to about800 ppm, from about 50 ppm to about 600 ppm or from about 200 ppm toabout 250 ppm. In a particular embodiment, Reb DEMNO is present in thesweetener composition in an amount effective to provide a Reb DEMNOconcentration from about 300 ppm to about 600 ppm.

In some embodiments, sweetener compositions contain one or moreadditional sweeteners. The additional sweetener can be any type ofsweetener, for example, a natural, non-natural, or synthetic sweetener.In at least one embodiment, the at least one additional sweetener ischosen from natural sweeteners other than Stevia sweeteners. In anotherembodiment, the at least one additional sweetener is chosen fromsynthetic high potency sweeteners.

For example, the at least one additional sweetener may be a carbohydratesweetener. Non-limiting examples of suitable carbohydrate sweetenersinclude sucrose, fructose, glucose, erythritol, maltitol, lactitol,sorbitol, mannitol, xylitol, tagatose, trehalose, galactose, rhamnose,cyclodextrin (e.g., α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin),ribulose, threose, arabinose, xylose, lyxose, allose, altrose, mannose,idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose,palatinose or isomaltulose, erythrose, deoxyribose, gulose, talose,erythrulose, xylulose, psicose, turanose, cellobiose, glucosamine,mannosamine, fucose, fuculose, glucuronic acid, gluconic acid,glucono-lactone, abequose, galactosamine, xylo-oligosaccharides(xylotriose, xylobiose and the like), gentio-oligoscaccharides(gentiobiose, gentiotriose, gentiotetraose and the like),galacto-oligosaccharides, sorbose, ketotriose (dihydroxyacetone),aldotriose (glyceraldehyde), nigero-oligosaccharides,fructooligosaccharides (kestose, nystose and the like), maltotetraose,maltotriol, tetrasaccharides, mannan-oligosaccharides,malto-oligosaccharides (maltotriose, maltotetraose, maltopentaose,maltohexaose, maltoheptaose and the like), dextrins, lactulose,melibiose, raffinose, ribose, isomerized liquid sugars such as highfructose corn/starch syrup (HFCS/HFSS) (e.g., HFCS55, HFCS42, orHFCS90), coupling sugars, soybean oligosaccharides, glucose syrup andcombinations thereof D- or L-configurations can be used when applicable.

In other embodiments, the additional sweetener is a carbohydratesweetener selected from the group consisting of glucose, fructose,sucrose and combinations thereof.

In another embodiment, the additional sweetener is a carbohydratesweetener selected from D-allose, D-psicose, L-ribose, D-tagatose,L-glucose, L-fucose, L-Arbinose, Turanose and combinations thereof.

The Reb DEMNO and carbohydrate sweetener may be present in any weightratio, such as, for example, from about 0.001:14 to about 1:0.01, suchas, for example, from about 0.001:14 to about 0.01:14, from about0.01:14 to about 0.1:14, from about 0.1:14 to about 1.0:14, from about1.0:14: to about 1.0:10, from about 1.0:10 to about 1.0:1.0, from about1.0:1.0 to about 1.0:0.1, and from about 1.0:0.1 to about 1.0:0.01.Carbohydrates are present in the sweetener composition in an amounteffective to provide a concentration from about 100 ppm to about 140,000ppm, such as, for example, from about 100 ppm to about 1,000 ppm, about1,000 ppm to about 5,000 ppm, about 5,000 ppm to about 10,000 ppm, about10,000 ppm to about 20,000 ppm, about 20,000 ppm to about 30,000 ppm,about 30,000 ppm to about 40,000 ppm, about 40,000 ppm to about 50,000ppm, about 500.00 ppm to about 60,000 ppm, about 60,000 ppm to about70,000 ppm, about 70,000 ppm to about 80,000 ppm, about 80,000 ppm toabout 90,000 ppm, about 90,000 ppm to about 100,000 ppm, about 100,000ppm to about 110,000 ppm, about 110,000 ppm to about 120,000 ppm, about120,000 ppm to about 130,000 ppm, and about 130,000 ppm to about 140,000ppm, when present in a sweetened consumable, such as, for example, abeverage.

In yet other embodiments, the at least one additional sweetener is asynthetic sweetener. As used herein, the phrase “synthetic sweetener”refers to any composition which is not found naturally in nature andcharacteristically has a sweetness potency greater than sucrose,fructose, or glucose, yet has less calories. Non-limiting examples ofsynthetic high-potency sweeteners suitable for embodiments of thisdisclosure include sucralose, potassium acesulfame, acesulfame acid andsalts thereof, aspartame, alitame, saccharin and salts thereof,neohesperidin dihydrochalcone, cyclamate, cyclamic acid and saltsthereof, neotame, advantame, glucosylated steviol glycosides (GSGs) andcombinations thereof. The synthetic sweetener is present in thesweetener composition in an amount effective to provide a concentrationfrom about 0.3 ppm to about 3,500 ppm, such as for example, from about0.3 ppm to about 1.0 ppm, about 1.0 ppm to 10 ppm, about 10 ppm to 100ppm, about 100 ppm to 1,000 ppm, about 1,000 ppm to about 2,000 ppm,about 2,000 ppm to about 3,000 ppm, and about 3,000 ppm to about 3,500ppm when present in a sweetened consumable, such as, for example, abeverage.

In still other embodiments, the additional sweetener can be a naturalhigh potency sweetener. Suitable natural high potency sweetenersinclude, but are not limited to, rebaudioside A, rebaudioside B,rebaudioside C, rebaudioside F, rebaudioside I, rebaudioside H,rebaudioside L, rebaudioside K, rebaudioside J, dulcoside A, dulcosideB, rubusoside, Stevia, stevioside, steviolbioside, mogroside IV,mogroside V, Luo Han Guo, siamenoside, monatin and its salts (monatinSS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin,monellin, mabinlin, brazzein, hernandulcin, phyllodulcin, glycyphyllin,phloridzin, trilobtain, baiyunoside, osladin, polypodoside A,pterocaryoside A, pterocaryoside B, mukurozioside, phlomisoside I,periandrin I, abrusoside A, steviolbioside and cyclocarioside I. Thenatural high potency sweetener can be provided as a pure compound or,alternatively, as part of an extract. For example, rebaudioside A can beprovided as a sole compound or as part of a Stevia extract. The naturalhigh potency sweetener is present in the sweetener composition in anamount effective to provide a concentration from about 0.1 ppm to about3,000 ppm, such as for example, from about 0.1 ppm to about 1.0 ppm,about 1.0 ppm to 10 ppm, about 10 ppm to 100 ppm, about 100 ppm to about1,000 ppm, about 1,000 ppm to about 2,000 ppm, and about 2,000 ppm toabout 3,000 ppm, when present in a sweetened consumable, such as, forexample, a beverage.

In still other embodiments, the additional sweetener can be chemicallyor enzymatically modified natural high potency sweetener. Modifiednatural high potency sweeteners include glycosylated natural highpotency sweetener such as glucosyl-, galactosyl-, fructosyl-derivativescontaining 1-50 glycosidic residues. Glycosylated natural high potencysweeteners may be prepared by enzymatic transglycosylation reactioncatalyzed by various enzymes possessing transglycosylating activity.

In another particular embodiment, a sweetener compositions comprises RebDEMNO and at least one other sweetener that functions as the sweetenercomponent (i.e. the substance or substances that provide sweetness) of asweetener composition. The sweetener compositions often exhibit synergywhen combined and have improved flavor and temporal profiles compared toeach sweetener alone. One or more additional sweetener can be used inthe sweetener compositions. In one embodiment, a sweeteners compositioncontains Reb DEMNO and one additional sweetener. In other embodiments, asweetener composition contains Reb DEMNO and more than one additionalsweetener. The at least one other sweetener can be selected from thegroup consisting of erythritol, Reb B, NSF-02, mogroside V, Reb A andcombinations thereof.

In one embodiment, a sweetener composition comprises Reb DEMNO anderythritol as the sweetener component. The relative weight percent ofReb DEMNO and erythritol can vary. Generally, erythritol can comprisefrom about 0.1% to about 3.5%, such as, for example, from about 0.1% toabout 0.5%, about 0.5% to about 1.0%, about 1.0% to about 1.5%, about1.5% to about 2.0%, from about 2.0% to about 2.5%, about 2.5% to about3.0%, and about 3.0% to about 3.5% by weight of the sweetener component.

In another embodiment, a sweetener composition comprises Reb DEMNO andReb B as the sweetener component. The relative weight percent of RebDEMNO and Reb B can each vary from about 1% to about 99%, such as forexample, about 95% Reb DEMNO/5% Reb B, about 90% Reb DEMNO/10% Reb B,about 85% Reb DEMNO/15% Reb B, about 80% Reb DEMNO/20% Reb B, about 75%Reb DEMNO/25% Reb B, about 70% Reb DEMNO/30% Reb B, about 65% RebDEMNO/35% Reb B, about 60% Reb DEMNO/40% Reb B, about 55% Reb DEMNO/45%Reb B, about 50% Reb DEMNO/50% Reb B, about 45% Reb DEMNO/55% Reb B,about 40% Reb DEMNO/60% Reb B, about 35% Reb DEMNO/65% Reb B, about 30%Reb DEMNO/70% Reb B, about 25% Reb DEMNO/75% Reb B, about 20% RebDEMNO/80% Reb B, about 15% Reb DEMNO/85% Reb B, about 10% Reb DEMNO/90%Reb B or about 5% Reb DEMNO/95% Reb B. In a particular embodiment, Reb Bcomprises from about 5% to about 40% of the sweetener component, suchas, for example, from about 10% to about 30% or about 15% to about 25%.

In yet another embodiment, a sweetener composition comprises Reb DEMNOand NSF-02 (a GSG-type sweetener, available from PureCircle) as thesweetener component. The relative weight percent of Reb DEMNO and NSF-02can each vary from about 1% to about 99%, such as for example, about 95%Reb DEMNO/5% NSF-02, about 90% Reb DEMNO/10% NSF-02, about 85% RebDEMNO/15% NSF-02, about 80% Reb DEMNO/20% NSF-02, about 75% RebDEMNO/25% NSF-02, about 70% Reb DEMNO/30% NSF-02, about 65% RebDEMNO/35% NSF-02, about 60% Reb DEMNO/40% NSF-02, about 55% RebDEMNO/45% NSF-02, about 50% Reb DEMNO/50% NSF-02, about 45% RebDEMNO/55% NSF-02, about 40% Reb DEMNO/60% NSF-02, about 35% RebDEMNO/65% NSF-02, about 30% Reb DEMNO/70% NSF-02, about 25% RebDEMNO/75% NSF-02, about 20% Reb DEMNO/80% NSF-02, about 15% RebDEMNO/85% NSF-02, about 10% Reb DEMNO/90% NSF-02 or about 5% RebDEMNO/95% NSF-02. In a particular embodiment, NSF-02 comprises fromabout 5% to about 50% of the sweetener component, such as, for example,from about 10% to about 40% or about 20% to about 30%.

In still another embodiment, a sweetener composition comprises Reb DEMNOand mogroside V as the sweetener component. The relative weight percentof Reb DEMNO and mogroside V can each vary from about 1% to about 99%,such as for example, about 95% Reb DEMNO/5% mogroside V, about 90% RebDEMNO/10% mogroside V, about 85% Reb DEMNO/15% mogroside V, about 80%Reb DEMNO/20% mogroside V, about 75% Reb DEMNO/25% mogroside V, about70% Reb DEMNO/30% mogroside V, about 65% Reb DEMNO/35% mogroside V,about 60% Reb DEMNO/40% mogroside V, about 55% Reb DEMNO/45% mogrosideV, about 50% Reb DEMNO/50% mogroside V, about 45% Reb DEMNO/55%mogroside V, about 40% Reb DEMNO/60% mogroside V, about 35% RebDEMNO/65% mogroside V, about 30% Reb DEMNO/70% mogroside V, about 25%Reb DEMNO/75% mogroside V, about 20% Reb DEMNO/80% mogroside V, about15% Reb DEMNO/85% mogroside V, about 10% Reb DEMNO/90% mogroside V orabout 5% Reb DEMNO/95% mogroside V. In a particular embodiment,mogroside V comprises from about 5% to about 50% of the sweetenercomponent, such as, for example, from about 10% to about 40% or about20% to about 30%.

In another embodiment, a sweetener composition comprises Reb DEMNO andReb A as the sweetener component. The relative weight percent of RebDEMNO and Reb A can each vary from about 1% to about 99%, such as forexample, about 95% Reb DEMNO/5% Reb A, about 90% Reb DEMNO/10% Reb A,about 85% Reb DEMNO/15% Reb A, about 80% Reb DEMNO/20% Reb A, about 75%Reb DEMNO/25% Reb A, about 70% Reb DEMNO/30% Reb A, about 65% RebDEMNO/35% Reb A, about 60% Reb DEMNO/40% Reb A, about 55% Reb DEMNO/45%Reb A, about 50% Reb DEMNO/50% Reb A, about 45% Reb DEMNO/55% Reb A,about 40% Reb DEMNO/60% Reb A, about 35% Reb DEMNO/65% Reb A, about 30%Reb DEMNO/70% Reb A, about 25% Reb DEMNO/75% Reb A, about 20% RebDEMNO/80% Reb A, about 15% Reb DEMNO/85% Reb A, about 10% Reb DEMNO/90%Reb A or about 5% Reb DEMNO/95% Reb A. In a particular embodiment, Reb Acomprises from about 5% to about 40% of the sweetener component, suchas, for example, from about 10% to about 30% or about 15% to about 25%.

The sweetener compositions can be customized to provide the desiredcalorie content. For example, sweetener compositions can be“full-calorie”, such that they impart the desired sweetness when addedto a sweetenable composition (such as, for example, a beverage) and haveabout 120 calories per 8 oz serving. Alternatively, sweetenercompositions can be “mid-calorie”, such that they impart the desiredsweetness when added to a sweetenable composition (such as, for example,as beverage) and have less than about 60 calories per 8 oz serving. Inother embodiments, sweetener compositions can be “low-calorie”, suchthat they impart the desired sweetness when added to a sweetenablecomposition (such as, for example, as beverage) and have less than about40 calories per 8 oz serving. In still other embodiments, the sweetenercompositions can be “zero-calorie”, such that they impart the desiredsweetness when added to a sweetenable composition (such as, for example,a beverage) and have less than about 5 calories per 8 oz. serving.

Additives

In addition to Reb DEMNO and, optionally, other sweeteners, thesweetener compositions can optionally include additional additives,detailed herein below. In some embodiments, the sweetener compositioncontains additives including, but not limited to, carbohydrates,polyols, amino acids and their corresponding salts, poly-amino acids andtheir corresponding salts, sugar acids and their corresponding salts,nucleotides, organic acids, inorganic acids, organic salts includingorganic acid salts and organic base salts, inorganic salts, bittercompounds, flavorants and flavoring ingredients, astringent compounds,proteins or protein hydrolysates, surfactants, emulsifiers, weighingagents, gums, antioxidants, colorants, flavonoids, alcohols, polymersand combinations thereof. In some embodiments, the additives act toimprove the temporal and flavor profile of the sweetener to provide asweetener composition with a taste similar to sucrose.

In one embodiment, the sweetener compositions contain one or morepolyols. The term “polyol”, as used herein, refers to a molecule thatcontains more than one hydroxyl group. A polyol may be a diol, triol, ora tetraol which contains 2, 3, and 4 hydroxyl groups respectively. Apolyol also may contain more than 4 hydroxyl groups, such as a pentaol,hexaol, heptaol, or the like, which contain 5, 6, or 7 hydroxyl groups,respectively. Additionally, a polyol also may be a sugar alcohol,polyhydric alcohol, or polyalcohol which is a reduced form ofcarbohydrate, wherein the carbonyl group (aldehyde or ketone, reducingsugar) has been reduced to a primary or secondary hydroxyl group.

Non-limiting examples of polyols in some embodiments include erythritol,maltitol, mannitol, sorbitol, lactitol, xylitol, isomalt, propyleneglycol, glycerol (glycerin), threitol, galactitol, palatinose, reducedisomalto-oligosaccharides, reduced xylo-oligosaccharides, reducedgentio-oligosaccharides, reduced maltose syrup, reduced glucose syrup,and sugar alcohols or any other carbohydrates capable of being reducedwhich do not adversely affect the taste of the sweetener composition.

In certain embodiments, the polyol is present in the sweetenercomposition in an amount effective to provide a concentration from about100 ppm to about 250,000 ppm, such as, for example, from about 100 ppmto about 1,000 ppm, about 1,000 ppm to about 10,000 ppm, about 10,000ppm to about 50,000 ppm, about 50,000 ppm to about 100,000 ppm, about100,000 ppm to about 150,000 ppm, about 150,000 ppm to about 200,000ppm, and about 200,000 ppm to about 250,000 ppm, when present in asweetened consumable, such as, for example, a beverage. In otherembodiments, the polyol is present in the sweetener composition in anamount effective to provide a concentration from about 400 ppm to about80,000 ppm when present in a sweetened consumable, such as, for example,from about 400 ppm to about 1,000 ppm, about 1,000 ppm to about 5,000ppm, about 5,000 ppm to about 10,000 ppm, about 10,000 ppm to about50,000 ppm, and about 50,000 ppm to about 80,000 ppm.

In other embodiments, Reb DEMNO and the polyol are present in thesweetener composition in a weight ratio from about 1:1 to about 1:800,such as, for example, from about 1:4 to about 1:800, from about 1:20 toabout 1:600, from about 1:50 to about 1:300 or from about 1:75 to about1:150.

Suitable amino acid additives include, but are not limited to, asparticacid, arginine, glycine, glutamic acid, proline, threonine, theanine,cysteine, cystine, alanine, valine, tyrosine, leucine,trans-4-hydroxyproline, isoleucine, asparagine, serine, lysine,histidine, ornithine, methionine, carnitine, aminobutyric acid (α-, β-,γ- and/or δ-isomers), glutamine, phenylalanine, tryptophan,hydroxyproline, taurine, norvaline, sarcosine, and their salt forms suchas sodium or potassium salts or acid salts. The amino acid additivesalso may be in the D- or L-configuration and in the mono-, di-, ortri-form of the same or different amino acids. Additionally, the aminoacids may be α-, β-, γ- and/or δ-isomers if appropriate. Combinations ofthe foregoing amino acids and their corresponding salts (e.g., sodium,potassium, calcium, magnesium salts or other alkali or alkaline earthmetal salts thereof, or acid salts) also are suitable additives in someembodiments. The amino acids may be natural or synthetic. The aminoacids also may be modified. Modified amino acids refers to any aminoacid wherein at least one atom has been added, removed, substituted, orcombinations thereof (e.g., N-alkyl amino acid, N-acyl amino acid, orN-methyl amino acid). Non-limiting examples of modified amino acidsinclude amino acid derivatives such as trimethyl glycine,N-methyl-glycine, and N-methyl-alanine. As used herein, modified aminoacids encompass both modified and unmodified amino acids. As usedherein, amino acids also encompass both peptides and polypeptides (e.g.,dipeptides, tripeptides, tetrapeptides, and pentapeptides) such asglutathione and L-alanyl-L-glutamine. Suitable polyamino acid additivesinclude poly-L-aspartic acid, poly-L-lysine (e.g., poly-L-α-lysine orpoly-L-ε-lysine), poly-L-ornithine (e.g., poly-L-α-ornithine orpoly-L-ε-ornithine), poly-L-arginine, other polymeric forms of aminoacids, and salt forms thereof (e.g., calcium, potassium, sodium, ormagnesium salts such as L-glutamic acid mono sodium salt). Thepoly-amino acid additives also may be in the D- or L-configuration.Additionally, the poly-amino acids may be α-, β-, γ-, δ-, and ε-isomersif appropriate. Combinations of the foregoing poly-amino acids and theircorresponding salts (e.g., sodium, potassium, calcium, magnesium saltsor other alkali or alkaline earth metal salts thereof or acid salts)also are suitable additives in some embodiments. The poly-amino acidsdescribed herein also may comprise co-polymers of different amino acids.The poly-amino acids may be natural or synthetic. The poly-amino acidsalso may be modified, such that at least one atom has been added,removed, substituted, or combinations thereof (e.g., N-alkyl poly-aminoacid or N-acyl poly-amino acid). As used herein, poly-amino acidsencompass both modified and unmodified poly-amino acids. For example,modified poly-amino acids include, but are not limited to, poly-aminoacids of various molecular weights (MW), such as poly-L-α-lysine with aMW of about 1,500, MW of about 6,000, MW of about 25,200, MW of about63,000, MW of about 83,000, or MW of about 300,000.

In particular embodiments, the amino acid is present in the sweetenercomposition in an amount effective to provide a concentration from about10 ppm to about 50,000 ppm, such as, for example, from about 10 ppm toabout 100 ppm, about 100 ppm to about 1,000 ppm, about 1,000 ppm toabout 10,000 ppm, and about 10,000 ppm to about 50,000 ppm, when presentin a sweetened consumable, such as, for example, a beverage. In anotherembodiment, the amino acid is present in the sweetener composition in anamount effective to provide a concentration from about 100 ppm to about10,000 ppm when present in a sweetened consumable, such as, for example,from about 2,500 ppm to about 5,000 ppm or from about 250 ppm to about7,500 ppm.

Suitable sugar acid additives include, but are not limited to, aldonic,uronic, aldaric, alginic, gluconic, glucuronic, glucaric, galactaric,galacturonic, and salts thereof (e.g., sodium, potassium, calcium,magnesium salts or other physiologically acceptable salts), andcombinations thereof.

The sugar acid additive is present in the sweetener composition in anamount effective to provide a concentration from about 5 ppm to about1,000 ppm, such as, for example, from about 5 ppm to about 10 ppm, about10 ppm to about 100 ppm, about 100 ppm to about 500 ppm, and about 500ppm to about 1,000 ppm when present in sweetened consumable, such as,for example, a beverage.

Suitable nucleotide additives include, but are not limited to, inosinemonophosphate (“IMP”), guanosine monophosphate (“GMP”), adenosinemonophosphate (“AMP”), cytosine monophosphate (CMP), uracilmonophosphate (UMP), inosine diphosphate, guanosine diphosphate,adenosine diphosphate, cytosine diphosphate, uracil diphosphate, inosinetriphosphate, guanosine triphosphate, adenosine triphosphate, cytosinetriphosphate, uracil triphosphate, alkali or alkaline earth metal saltsthereof, and combinations thereof. The nucleotides described herein alsomay comprise nucleotide-related additives, such as nucleosides ornucleic acid bases (e.g., guanine, cytosine, adenine, thymine, uracil).

The nucleotide is present in the sweetener composition in an amounteffective to provide a concentration from about 5 ppm to about 1,000ppm, such as, for example, from about 5 ppm to about 10 ppm, about 10ppm to about 100 ppm, and about 100 ppm to about 1,000 ppm when presentin sweetened consumable, such as, for example, a beverage.

Suitable organic acid additives include any compound which comprises a—COOH moiety, such as, for example, C2-C30 carboxylic acids, substitutedhydroxyl C2-C30 carboxylic acids, butyric acid (ethyl esters),substituted butyric acid (ethyl esters), benzoic acid, substitutedbenzoic acids (e.g., 2,4-dihydroxybenzoic acid), substituted cinnamicacids, hydroxyacids, substituted hydroxybenzoic acids, anisic acidsubstituted cyclohexyl carboxylic acids, tannic acid, aconitic acid,lactic acid, tartaric acid, citric acid, isocitric acid, gluconic acid,glucoheptonic acids, adipic acid, hydroxycitric acid, malic acid,fruitaric acid (a blend of malic, fumaric, and tartaric acids), fumaricacid, maleic acid, succinic acid, chlorogenic acid, salicylic acid,creatine, caffeic acid, bile acids, acetic acid, ascorbic acid, alginicacid, erythorbic acid, polyglutamic acid, glucono delta lactone, andtheir alkali or alkaline earth metal salt derivatives thereof. Inaddition, the organic acid additives also may be in either the D- orL-configuration.

Suitable organic acid additive salts include, but are not limited to,sodium, calcium, potassium, and magnesium salts of all organic acids,such as salts of citric acid, malic acid, tartaric acid, fumaric acid,lactic acid (e.g., sodium lactate), alginic acid (e.g., sodiumalginate), ascorbic acid (e.g., sodium ascorbate), benzoic acid (e.g.,sodium benzoate or potassium benzoate), sorbic acid and adipic acid. Theexamples of the organic acid additives described optionally may besubstituted with at least one group chosen from hydrogen, alkyl,alkenyl, alkynyl, halo, haloalkyl, carboxyl, acyl, acyloxy, amino,amido, carboxyl derivatives, alkylamino, dialkylamino, arylamino,alkoxy, aryloxy, nitro, cyano, sulfo, thiol, imine, sulfonyl, sulfenyl,sulfinyl, sulfamyl, carboxalkoxy, carboxamido, phosphonyl, phosphinyl,phosphoryl, phosphino, thioester, thioether, anhydride, oximino,hydrazino, carbamyl, phosphor or phosphonato. In particular embodiments,the organic acid additive is present in the sweetener composition in anamount from about 10 ppm to about 5,000 ppm, such as, for example, fromabout 10 ppm to about 100 ppm, about 100 ppm to about 500 ppm, about 500ppm to about 1,000 ppm, and about 1,000 ppm to about 5,000 ppm, whenpresent in a sweetened consumable, such as, for example, a beverage.

Suitable inorganic acid additives include, but are not limited to,phosphoric acid, phosphorous acid, polyphosphoric acid, hydrochloricacid, sulfuric acid, carbonic acid, sodium dihydrogen phosphate, andalkali or alkaline earth metal salts thereof (e.g., inositolhexaphosphate Mg/Ca).

The inorganic acid additive is present in the sweetener composition inan amount effective to provide a concentration from about 25 ppm toabout 25,000 ppm, such as, for example, from about 25 ppm to about 250ppm, about 250 ppm to about 2500 ppm, and about 2500 ppm to about 25000ppm, when present in a sweetened consumable, such as, for example, abeverage.

Suitable bitter compound additives include, but are not limited to,caffeine, quinine, urea, bitter orange oil, naringin, quassia, and saltsthereof.

The bitter compound is present in the sweetener composition in an amounteffective to provide a concentration from about 25 ppm to about 25,000ppm, such as, for example, from about 25 ppm to about 250 ppm, about 250ppm to about 2,500 ppm, and about 2,500 ppm to about 25,000 ppm, whenpresent in a sweetened consumable, such as, for example, a beverage.

Suitable flavorant and flavoring ingredient additives for include, butare not limited to, vanillin, vanilla extract, mango extract, cinnamon,citrus, coconut, ginger, viridiflorol, almond, menthol (includingmenthol without mint), grape skin extract, and grape seed extract.“Flavorant” and “flavoring ingredient” are synonymous and can includenatural or synthetic substances or combinations thereof. Flavorants alsoinclude any other substance which imparts flavor and may include naturalor non-natural (synthetic) substances which are safe for human oranimals when used in a generally accepted range. Non-limiting examplesof proprietary flavorants include Döhler™ Natural Flavoring SweetnessEnhancer K14323 (Döhler™, Darmstadt, Germany), Symrise™ Natural FlavorMask for Sweeteners 161453 and 164126 (Symrise™, Holzminden, Germany),Natural Advantage™ Bitterness Blockers 1, 2, 9 and 10 (NaturalAdvantage™, Freehold, N.J., U.S.A.), and Sucramask™ (Creative ResearchManagement, Stockton, Calif., U.S.A.).

The flavorant is present in the sweetener composition in an amounteffective to provide a concentration from about 0.1 ppm to about 4,000ppm, such as, for example, from about 0.1 ppm to about 1 ppm, about 1ppm to about 10 ppm, about 10 ppm to about 100 ppm, about 100 ppm toabout 1,000 ppm, about 1,000 ppm to about 2,000 ppm, about 2,000 ppm toabout 3,000 ppm, and about 3,000 ppm to about 4,000 ppm, when present ina sweetened consumable, such as, for example, a beverage.

Suitable polymer additives include, but are not limited to, chitosan,pectin, pectic, pectinic, polyuronic, polygalacturonic acid, starch,food hydrocolloid or crude extracts thereof (e.g., gum acacia senegal(Fibergum™), gum acacia seyal, carageenan), poly-L-lysine (e.g.,poly-L-α-lysine or poly-L-ε-lysine), poly-L-ornithine (e.g.,poly-L-α-ornithine or poly-L-ε-ornithine), polypropylene glycol,polyethylene glycol, poly(ethylene glycol methyl ether), polyarginine,polyaspartic acid, polyglutamic acid, polyethylene imine, alginic acid,sodium alginate, propylene glycol alginate, and sodiumpolyethyleneglycolalginate, sodium hexametaphosphate and its salts, andother cationic polymers and anionic polymers.

The polymer is present in the sweetener composition in an amounteffective to provide a concentration from about 30 ppm to about 2,000ppm such as, for example, from about 30 ppm to about 50 ppm, about 50ppm to about 100 ppm, about 100 ppm to about 500 ppm, about 500 ppm toabout 1,000 ppm, about 1,000 ppm to about 1,500 ppm, and about 1,500 ppmto about 2,000 ppm, when present in a sweetened consumable, such as, forexample, a beverage.

Suitable protein or protein hydrolysate additives include, but are notlimited to, bovine serum albumin (BSA), whey protein (includingfractions or concentrates thereof such as 90% instant whey proteinisolate, 34% whey protein, 50% hydrolyzed whey protein, and 80% wheyprotein concentrate), soluble rice protein, soy protein, proteinisolates, protein hydrolysates, reaction products of proteinhydrolysates, glycoproteins, and/or proteoglycans containing amino acids(e.g., glycine, alanine, serine, threonine, asparagine, glutamine,arginine, valine, isoleucine, leucine, norvaline, methionine, proline,tyrosine, hydroxyproline, and the like), collagen (e.g., gelatin),partially hydrolyzed collagen (e.g., hydrolyzed fish collagen), andcollagen hydrolysates (e.g., porcine collagen hydrolysate).

The protein hydrolysate is present in the sweetener composition in anamount effective to provide a concentration from about 200 ppm to about50,000 ppm, such as, for example, from about 200 ppm to about 500 ppm,about 500 ppm to about 1,000 ppm, about 1,000 ppm to about 5,000 ppm,about 5,000 ppm to about 10,000 ppm, about 10,000 ppm to about 25,000ppm, and about 25,000 ppm to about 50,000 ppm, when present in asweetened consumable, such as, for example, a beverage.

Suitable surfactant additives include, but are not limited to,polysorbates (e.g., polyoxyethylene sorbitan monooleate (polysorbate80), polysorbate 20, polysorbate 60), sodium dodecylbenzenesulfonate,dioctyl sulfosuccinate or dioctyl sulfosuccinate sodium, sodium dodecylsulfate, cetylpyridinium chloride (hexadecylpyridinium chloride),hexadecyltrimethylammonium bromide, sodium cholate, carbamoyl, cholinechloride, sodium glycocholate, sodium taurodeoxycholate, lauricarginate, sodium stearoyl lactylate, sodium taurocholate, lecithins,sucrose oleate esters, sucrose stearate esters, sucrose palmitateesters, sucrose laurate esters, and other emulsifiers, and the like.

The surfactant additive is present in the sweetener composition in anamount effective to provide a concentration from about 30 ppm to about2,000 ppm such as, for example, from about 30 ppm to about 50 ppm, about50 ppm to about 100 ppm, about 100 ppm to about 500 ppm, about 500 ppmto about 1,000 ppm, about 1,000 ppm to about 1,500 ppm, and about 1,500ppm to about 2,000 ppm, when present in a sweetened consumable, such as,for example, a beverage.

Suitable flavonoid additives are classified as flavonols, flavones,flavanones, flavan-3-ols, isoflavones, or anthocyanidins. Non-limitingexamples of flavonoid additives include, but are not limited to,catechins (e.g., green tea extracts such as Polyphenon™ 60, Polyphenon™30, and Polyphenon™ 25 (Mitsui Norin Co., Ltd., Japan), polyphenols,rutins (e.g., enzyme modified rutin Sanmelin™ AO (San-fi Gen F.F.I.,Inc., Osaka, Japan)), neohesperidin, naringin, neohesperidindihydrochalcone, and the like.

The flavonoid additive is present in the sweetener composition in anamount effective to provide a concentration from about 0.1 ppm to about1,000 ppm such as, for example, from about 0.1 ppm to about 1 ppm, about1 ppm to about 10 ppm, about 10 ppm to about 100 ppm, about 100 ppm toabout 250 ppm, about 250 ppm to about 500 ppm, and about 500 ppm toabout 1,000 ppm, when present in sweetened consumable, such as, forexample, a beverage.

Suitable alcohol additives include, but are not limited to, ethanol. Inparticular embodiments, the alcohol additive is present in the sweetenercomposition in an amount effective to provide a concentration from about625 ppm to about 10,000 ppm such as, for example, from about 625 ppm toabout 1,000 ppm, about 1,000 ppm to about 2,500 ppm, about 2,500 ppm toabout 5,000 ppm, and about 5,000 ppm to about 10,000 ppm, when presentin a sweetened consumable, such as, for example, a beverage.

Suitable astringent compound additives include, but are not limited to,tannic acid, europium chloride (EuCl₃), gadolinium chloride (GdCl₃),terbium chloride (TbCl₃), alum, tannic acid, and polyphenols (e.g., teapolyphenols). The astringent additive is present in the sweetenercomposition in an amount effective to provide a concentration from about10 ppm to about 5,000 ppm, such as, for example, from about 10 ppm toabout 50 ppm, about 50 ppm to about 100 ppm, about 100 ppm to about 500ppm, about 500 ppm to about 1,000 ppm, about 1,000 ppm to about 2,500ppm, and about 2,500 ppm to about 5,000 ppm, when present in a sweetenedconsumable, such as, for example, a beverage.

In particular embodiments, a sweetener composition comprises Reb DEMNO;a polyol selected from erythritol, maltitol, mannitol, xylitol,sorbitol, and combinations thereof; and optionally at least oneadditional sweetener and/or functional ingredient. The Reb DEMNO can beprovided as a pure component or as part of a Stevia extract or steviolglycoside mixture, as described above. Reb DEMNO can be present in anamount from about 5% to about 99% by weight on a dry basis in either asteviol glycoside mixture or a Stevia extract. In one embodiment, RebDEMNO and the polyol are present in a sweetener composition in a weightratio from about 1:1 to about 1:800, such as, for example, from about1:4 to about 1:800, from about 1:20 to about 1:600, from about 1:50 toabout 1:300 or from about 1:75 to about 1:150. In another embodiment,Reb DEMNO is present in the sweetener composition in an amount effectiveto provide a concentration from about 1 ppm to about 10,000 ppm whenpresent in a sweetened consumable, such as, for example, from about 1ppm to about 5 ppm, about 5 ppm to about 10 ppm, about 10 ppm to about50 ppm, about 50 ppm to about 100 ppm, about 100 ppm to about 500 ppm,about 500 ppm to about 1,000 ppm, about 1,000 ppm to about 5,000 ppm,and about 5,000 ppm to about 10,000 ppm. The polyol, such as, forexample, erythritol, can be present in the sweetener composition in anamount effective to provide a concentration from about 100 ppm to about250,000 ppm when present in a sweetened consumable, such as, forexample, from about 100 ppm to about 1,000 ppm, about 1,000 ppm to about10,000 ppm, about 10,000 ppm to 100,000 ppm, and about 100,000 ppm toabout 250,000 ppm.

In particular embodiments, a sweetener composition comprises Reb DEMNO;a carbohydrate sweetener selected from sucrose, fructose, glucose,maltose and combinations thereof; and optionally at least one additionalsweetener and/or functional ingredient. The Reb DEMNO can be provided asa pure component or as part of a Stevia extract or steviol glycosidemixture, as described above. Reb DEMNO can be present in an amount fromabout 5% to about 99% by weight on a dry basis in either a steviolglycoside mixture or a Stevia extract. In one embodiment, Reb DEMNO andthe carbohydrate are present in a sweetener composition in a weightratio from about 0.001:14 to about 1:0.01, such as, for example, about0.001:14 to about 0.01:14, about 0.01:14 to about 0.1:14, about 0.1:14to about 1:14, about 1:14 to about 1:10, about 1:10 to about 1:1, about1:1 to about 1:0.1, and about 1:0.1 to about 1:0.01. In one embodiment,Reb DEMNO is present in the sweetener composition in an amount effectiveto provide a concentration from about 1 ppm to about 10,000 ppm whenpresent in a sweetened consumable, such as, for example, from about 1ppm to about 10 ppm, about 10 ppm to about 100 ppm, about 100 ppm toabout 1,000 ppm, and about 1,000 ppm to about 10,000 ppm. Thecarbohydrate, such as, for example, sucrose, can be present in thesweetener composition in an amount effective to provide a concentrationfrom about 100 ppm to about 140,000 ppm when present in a sweetenedconsumable, such as, for example, from about 100 ppm to about 1,000 ppm,about 1,000 ppm to about 10,000 ppm, about 10,000 ppm to about 100,000ppm, and about 100,000 ppm to about 140,000 ppm.

In particular embodiments, a sweetener composition comprises Reb DEMNO;an amino acid selected from glycine, alanine, proline and combinationsthereof; and optionally at least one additional sweetener and/orfunctional ingredient. The Reb DEMNO can be provided as a pure componentor as part of a Stevia extract or steviol glycoside mixture, asdescribed above. Reb DEMNO can be present in an amount from about 5% toabout 99%, such as, for example, from about 5% to about 10%, about 10%to about 25%, about 25% to about 50%, about 50% to about 75%, and about75% to about 99%, by weight on a dry basis in either a steviol glycosidemixture or a Stevia extract. In another embodiment, Reb DEMNO is presentin the sweetener composition in an amount effective to provide aconcentration from about 1 ppm to about 10,000 ppm when present in asweetened consumable, such as, for example, from about 1 ppm to about 10ppm, about 10 ppm to about 100 ppm, about 100 ppm to about 1,000 ppm,and about 1,000 ppm to about 10,000 ppm. The amino acid, such as, forexample, glycine, can be present in the sweetener composition in anamount effective to provide a concentration from about 10 ppm to about50,000 ppm when present in a sweetened consumable, such as, for example,from about 10 ppm to about 100 ppm, about 100 ppm to about 1,000 ppm,about 1,000 ppm to about 10,000 ppm, and about 10,000 ppm to about50,000 ppm.

In particular embodiments, a sweetener composition comprises Reb DEMNO;a salt selected from sodium chloride, magnesium chloride, potassiumchloride, calcium chloride and combinations thereof; and optionally atleast one additional sweetener and/or functional ingredient. The RebDEMNO can be provided as a pure component or as part of a Stevia extractor steviol glycoside mixture, as described above. Reb DEMNO can bepresent in an amount from about 5% to about 99% by weight on a dry basisin either a steviol glycoside mixture or a Stevia extract. In oneembodiment, Reb DEMNO is present in the sweetener composition in anamount effective to provide a concentration from about 1 ppm to about10,000 ppm, such as, for example, from about 1 ppm to about 10 ppm,about 10 ppm to about 100 ppm, about 100 ppm to about 1,000 ppm, andabout 1,000 ppm to about 10,000 ppm. The inorganic salt, such as, forexample, magnesium chloride, is present in the sweetener composition inan amount effective to provide a concentration from about 25 ppm toabout 25,000 ppm when present in a sweetened consumable, such as, forexample, from about 25 ppm to 250 ppm, about 250 ppm to about 2,500 ppm,and about 2,500 ppm to about 25,000 ppm.

Functional Ingredients

The sweetener composition can also contain one or more functionalingredients, which provide a real or perceived health benefit to thecomposition. Functional ingredients include, but are not limited to,saponins, antioxidants, dietary fiber sources, fatty acids, vitamins,glucosamine, minerals, preservatives, hydration agents, probiotics,prebiotics, weight management agents, osteoporosis management agents,phytoestrogens, long chain primary aliphatic saturated alcohols,phytosterols and combinations thereof.

Saponin

In certain embodiments, the functional ingredient is at least onesaponin. In one embodiment, a sweetener composition comprises at leastone saponin, Reb DEMNO, and optionally at least one additive. In anotherembodiment, a sweetened consumable comprises a sweetenable composition,at least one saponin, Reb DEMNO, and optionally at least one additive.In still another embodiment, a sweetened consumable comprises asweetenable composition and a sweetener composition, wherein thesweetener composition comprises at least one saponin, Reb DEMNO, andoptionally at least one additive.

As used herein, the at least one saponin may comprise a single saponinor a plurality of saponins as a functional ingredient for the sweetenercomposition or sweetened consumables provided herein. Generally,according to particular embodiments of this invention, the at least onesaponin is present in the sweetener composition or sweetened consumablein an amount sufficient to promote health and wellness.

Saponins are glycosidic natural plant products comprising an aglyconering structure and one or more sugar moieties. The combination of thenonpolar aglycone and the water soluble sugar moiety gives saponinssurfactant properties, which allow them to form a foam when shaken in anaqueous solution.

The saponins are grouped together based on several common properties. Inparticular, saponins are surfactants which display hemolytic activityand form complexes with cholesterol. Although saponins share theseproperties, they are structurally diverse. The types of aglycone ringstructures forming the ring structure in saponins can vary greatly.Non-limiting examples of the types of aglycone ring structures insaponin for use in particular embodiments of the invention includesteroids, triterpenoids, and steroidal alkaloids. Non-limiting examplesof specific aglycone ring structures for use in particular embodimentsof the invention include soyasapogenol A, soyasapogenol B andsoyasopogenol E. The number and type of sugar moieties attached to theaglycone ring structure can also vary greatly. Non-limiting examples ofsugar moieties for use in particular embodiments of the inventioninclude glucose, galactose, glucuronic acid, xylose, rhamnose, andmethylpentose moieties. Non-limiting examples of specific saponins foruse in particular embodiments of the invention include group A acetylsaponin, group B acetyl saponin, and group E acetyl saponin.

Saponins can be found in a large variety of plants and plant products,and are especially prevalent in plant skins and barks where they form awaxy protective coating. Several common sources of saponins includesoybeans, which have approximately 5% saponin content by dry weight,soapwort plants (Saponaria), the root of which was used historically assoap, as well as alfalfa, aloe, asparagus, grapes, chickpeas, yucca, andvarious other beans and weeds. Saponins may be obtained from thesesources by using extraction techniques well known to those of ordinaryskill in the art. A description of conventional extraction techniquescan be found in U.S. Pat. Appl. No. 2005/0123662, the disclosure ofwhich is expressly incorporated by reference.

Antioxidant

In certain embodiments, the functional ingredient is at least oneantioxidant. In one embodiment, a sweetener composition comprises atleast one antioxidant, Reb DEMNO, and optionally at least one additive.In another embodiment, a sweetened consumable comprises a sweetenablecomposition, at least one antioxidant, Reb DEMNO, and optionally atleast one additive. In still another embodiment, a sweetened consumablecomprises a sweetenable composition and a sweetener composition, whereinthe sweetener composition comprises at least one antioxidant, Reb DEMNO,and optionally, at least one additive.

As used herein, the at least one antioxidant may comprise a singleantioxidant or a plurality of antioxidants as a functional ingredientfor the sweetener composition or sweetened consumables provided herein.Generally, according to particular embodiments of this invention, the atleast one antioxidant is present in the sweetener composition orsweetened consumable in an amount sufficient to promote health andwellness.

As used herein “antioxidant” refers to any substance which inhibits,suppresses, or reduces oxidative damage to cells and biomolecules.Without being bound by theory, it is believed that antioxidants inhibit,suppress, or reduce oxidative damage to cells or biomolecules bystabilizing free radicals before they can cause harmful reactions. Assuch, antioxidants may prevent or postpone the onset of somedegenerative diseases.

Examples of suitable antioxidants for embodiments of this inventioninclude, but are not limited to, vitamins, vitamin cofactors, minerals,hormones, carotenoids, carotenoid terpenoids, non-carotenoid terpenoids,flavonoids, flavonoid polyphenolics (e.g., bioflavonoids), flavonols,flavones, phenols, polyphenols, esters of phenols, esters ofpolyphenols, nonflavonoid phenolics, isothiocyanates, and combinationsthereof. In some embodiments, the antioxidant is vitamin A, vitamin C,vitamin E, ubiquinone, mineral selenium, manganese, melatonin,α-carotene, pi-carotene, lycopene, lutein, zeanthin, crypoxanthin,reservatol, eugenol, quercetin, catechin, gossypol, hesperetin,curcumin, ferulic acid, thymol, hydroxytyrosol, tumeric, thyme, oliveoil, lipoic acid, glutathinone, gutamine, oxalic acid,tocopherol-derived compounds, butylated hydroxyanisole (BHA), butylatedhydroxytoluene (BHT), ethylenediaminetetraacetic acid (EDTA),tert-butylhydroquinone, acetic acid, pectin, tocotrienol, tocopherol,coenzyme Q10, zeaxanthin, astaxanthin, canthaxantin, saponins,limonoids, kaempfedrol, myricetin, isorhamnetin, proanthocyanidins,quercetin, rutin, luteolin, apigenin, tangeritin, hesperetin,naringenin, erodictyol, flavan-3-ols (e.g., anthocyanidins),gallocatechins, epicatechin and its gallate forms, epigallocatechin andits gallate forms (ECGC) theaflavin and its gallate forms, thearubigins,isoflavone phytoestrogens, genistein, daidzein, glycitein,anythocyanins, cyaniding, delphinidin, malvidin, pelargonidin, peonidin,petunidin, ellagic acid, gallic acid, salicylic acid, rosmarinic acid,cinnamic acid and its derivatives (e.g., ferulic acid), chlorogenicacid, chicoric acid, gallotannins, ellagitannins, anthoxanthins,betacyanins and other plant pigments, silymarin, citric acid, lignan,antinutrients, bilirubin, uric acid, R-α-lipoic acid, N-acetylcysteine,emblicanin, apple extract, apple skin extract (applephenon), rooibosextract red, rooibos extract, green, hawthorn berry extract, redraspberry extract, green coffee antioxidant (GCA), aronia extract 20%,grape seed extract (VinOseed), cocoa extract, hops extract, mangosteenextract, mangosteen hull extract, cranberry extract, pomegranateextract, pomegranate hull extract, pomegranate seed extract, hawthornberry extract, pomella pomegranate extract, cinnamon bark extract, grapeskin extract, bilberry extract, pine bark extract, pycnogenol,elderberry extract, mulberry root extract, wolfberry (gogi) extract,blackberry extract, blueberry extract, blueberry leaf extract, raspberryextract, turmeric extract, citrus bioflavonoids, black currant, ginger,acai powder, green coffee bean extract, green tea extract, and phyticacid, or combinations thereof. In alternate embodiments, the antioxidantis a synthetic antioxidant such as butylated hydroxytoluene or butylatedhydroxyanisole, for example. Other sources of suitable antioxidants forembodiments of this invention include, but are not limited to, fruits,vegetables, tea, cocoa, chocolate, spices, herbs, rice, organ meats fromlivestock, yeast, whole grains, or cereal grains.

Particular antioxidants belong to the class of phytonutrients calledpolyphenols (also known as “polyphenolics”), which are a group ofchemical substances found in plants, characterized by the presence ofmore than one phenol group per molecule. A variety of health benefitsmay be derived from polyphenols, including prevention of cancer, heartdisease, and chronic inflammatory disease and improved mental strengthand physical strength, for example. Suitable polyphenols for embodimentsof this invention, include catechins, proanthocyanidins, procyanidins,anthocyanins, quercerin, rutin, reservatrol, isoflavones, curcumin,punicalagin, ellagitannin, hesperidin, naringin, citrus flavonoids,chlorogenic acid, other similar materials, and combinations thereof.

In particular embodiments, the antioxidant is a catechin such as, forexample, epigallocatechin gallate (EGCG). Suitable sources of catechinsfor embodiments of this invention include, but are not limited to, greentea, white tea, black tea, oolong tea, chocolate, cocoa, red wine, grapeseed, red grape skin, purple grape skin, red grape juice, purple grapejuice, berries, pycnogenol, and red apple peel.

In some embodiments, the antioxidant is chosen from proanthocyanidins,procyanidins or combinations thereof. Suitable sources ofproanthocyanidins and procyanidins for embodiments of this inventioninclude, but are not limited to, red grapes, purple grapes, cocoa,chocolate, grape seeds, red wine, cacao beans, cranberry, apple peel,plum, blueberry, black currants, choke berry, green tea, sorghum,cinnamon, barley, red kidney bean, pinto bean, hops, almonds, hazelnuts,pecans, pistachio, pycnogenol, and colorful berries.

In particular embodiments, the antioxidant is an anthocyanin. Suitablesources of anthocyanins for embodiments of this invention include, butare not limited to, red berries, blueberries, bilberry, cranberry,raspberry, cherry, pomegranate, strawberry, elderberry, choke berry, redgrape skin, purple grape skin, grape seed, red wine, black currant, redcurrant, cocoa, plum, apple peel, peach, red pear, red cabbage, redonion, red orange, and blackberries.

In some embodiments, the antioxidant is chosen from quercetin, rutin orcombinations thereof. Suitable sources of quercetin and rutin forembodiments of this invention include, but are not limited to, redapples, onions, kale, bog whortleberry, lingonberrys, chokeberry,cranberry, blackberry, blueberry, strawberry, raspberry, black currant,green tea, black tea, plum, apricot, parsley, leek, broccoli, chilipepper, berry wine, and ginkgo.

In some embodiments, the antioxidant is resveratrol. Suitable sources ofresveratrol for embodiments of this invention include, but are notlimited to, red grapes, peanuts, cranberry, blueberry, bilberry,mulberry, Japanese Itadori tea, and red wine.

In particular embodiments, the antioxidant is an isoflavone. Suitablesources of isoflavones for embodiments of this invention include, butare not limited to, soy beans, soy products, legumes, alfalfa spouts,chickpeas, peanuts, and red clover.

In some embodiments, the antioxidant is curcumin. Suitable sources ofcurcumin for embodiments of this invention include, but are not limitedto, turmeric and mustard.

In particular embodiments, the antioxidant is chosen from punicalagin,ellagitannin or combinations thereof. Suitable sources of punicalaginand ellagitannin for embodiments of this invention include, but are notlimited to, pomegranate, raspberry, strawberry, walnut, and oak-aged redwine.

In some embodiments, the antioxidant is a citrus flavonoid, such ashesperidin or naringin. Suitable sources of citrus flavonids, such ashesperidin or naringin, for embodiments of this invention include, butare not limited to, oranges, grapefruits, and citrus juices.

In particular embodiments, the antioxidant is chlorogenic acid. Suitablesources of chlorogenic acid for embodiments of this invention include,but are not limited to, green coffee, Yerba mate, red wine, grape seed,red grape skin, purple grape skin, red grape juice, purple grape juice,apple juice, cranberry, pomegranate, blueberry, strawberry, sunflower,Echinacea, pycnogenol, and apple peel.

Dietary Fiber

In certain embodiments, the functional ingredient is at least onedietary fiber source. In one embodiment, a sweetener compositioncomprises at least one dietary fiber source, Reb DEMNO, and optionallyat least one additive. In another embodiment, a sweetened consumablecomprises a sweetenable composition, at least one dietary fiber source,Reb DEMNO, and optionally at least one additive. In still anotherembodiment, a sweetened consumable comprises a sweetenable compositionand a sweetener composition, wherein the sweetener composition comprisesat least one dietary fiber source, Reb DEMNO, and optionally at leastone additive.

As used herein, the at least one dietary fiber source may comprise asingle dietary fiber source or a plurality of dietary fiber sources as afunctional ingredient for the sweetener compositions or sweetenedconsumables provided herein. Generally, according to particularembodiments of this invention, the at least one dietary fiber source ispresent in the sweetener composition or sweetened consumable in anamount sufficient to promote health and wellness.

Numerous polymeric carbohydrates having significantly differentstructures in both composition and linkages fall within the definitionof dietary fiber. Such compounds are well known to those skilled in theart, non-limiting examples of which include non-starch polysaccharides,lignin, cellulose, methylcellulose, the hemicelluloses, β-glucans,pectins, gums, mucilage, waxes, inulins, oligosaccharides,fructooligosaccharides, cyclodextrins, chitins, and combinationsthereof.

Polysaccharides are complex carbohydrates composed of monosaccharidesjoined by glycosidic linkages. Non-starch polysaccharides are bondedwith β-linkages, which humans are unable to digest due to a lack of anenzyme to break the β-linkages. Conversely, digestable starchpolysaccharides generally comprise α(1-4) linkages.

Lignin is a large, highly branched and cross-linked polymer based onoxygenated phenylpropane units. Cellulose is a linear polymer of glucosemolecules joined by a β(1-4) linkage, which mammalian amylases areunable to hydrolyze. Methylcellulose is a methyl ester of cellulose thatis often used in foodstuffs as a thickener, and emulsifier. It iscommercially available (e.g., Citrucel by GlaxoSmithKline, Celevac byShire Pharmaceuticals). Hemicelluloses are highly branched polymersconsisting mainly of glucurono- and 4-O-methylglucuroxylans. β-Glucansare mixed-linkage (1-3), (1-4) β-D-glucose polymers found primarily incereals, such as oats and barley. Pectins, such as beta pectin, are agroup of polysaccharides composed primarily of D-galacturonic acid,which is methoxylated to variable degrees.

Gums and mucilages represent a broad array of different branchedstructures. Guar gum, derived from the ground endosperm of the guarseed, is a galactomannan. Guar gum is commercially available (e.g.,Benefiber by Novartis AG). Other gums, such as gum arabic and pectins,have still different structures. Still other gums include xanthan gum,gellan gum, tara gum, psylium seed husk gum, and locust been gum.

Waxes are esters of ethylene glycol and two fatty acids, generallyoccurring as a hydrophobic liquid that is insoluble in water.

Inulins comprise naturally occurring oligosaccharides belonging to aclass of carbohydrates known as fructans. They generally are comprisedof fructose units joined by β(2-1) glycosidic linkages with a terminalglucose unit. Oligosaccharides are saccharide polymers containingtypically three to six component sugars. They are generally found eitherO- or N-linked to compatible amino acid side chains in proteins or tolipid molecules. Fructooligosaccharides are oligosaccharides consistingof short chains of fructose molecules.

Food sources of dietary fiber include, but are not limited to, grains,legumes, fruits, and vegetables. Grains providing dietary fiber include,but are not limited to, oats, rye, barley, wheat. Legumes providingfiber include, but are not limited to, peas and beans such as soybeans.Fruits and vegetables providing a source of fiber include, but are notlimited to, apples, oranges, pears, bananas, berries, tomatoes, greenbeans, broccoli, cauliflower, carrots, potatoes, celery. Plant foodssuch as bran, nuts, and seeds (such as flax seeds) are also sources ofdietary fiber. Parts of plants providing dietary fiber include, but arenot limited to, the stems, roots, leaves, seeds, pulp, and skin.

Although dietary fiber generally is derived from plant sources,indigestible animal products such as chitins are also classified asdietary fiber. Chitin is a polysaccharide composed of units ofacetylglucosamine joined by β(1-4) linkages, similar to the linkages ofcellulose.

Sources of dietary fiber often are divided into categories of solubleand insoluble fiber based on their solubility in water. Both soluble andinsoluble fibers are found in plant foods to varying degrees dependingupon the characteristics of the plant. Although insoluble in water,insoluble fiber has passive hydrophilic properties that help increasebulk, soften stools, and shorten transit time of fecal solids throughthe intestinal tract.

Unlike insoluble fiber, soluble fiber readily dissolves in water.Soluble fiber undergoes active metabolic processing via fermentation inthe colon, increasing the colonic microflora and thereby increasing themass of fecal solids. Fermentation of fibers by colonic bacteria alsoyields end-products with significant health benefits. For example,fermentation of the food masses produces gases and short-chain fattyacids. Acids produced during fermentation include butyric, acetic,propionic, and valeric acids that have various beneficial propertiessuch as stabilizing blood glucose levels by acting on pancreatic insulinrelease and providing liver control by glycogen breakdown. In addition,fiber fermentation may reduce atherosclerosis by lowering cholesterolsynthesis by the liver and reducing blood levels of LDL andtriglycerides. The acids produced during fermentation lower colonic pH,thereby protecting the colon lining from cancer polyp formation. Thelower colonic pH also increases mineral absorption, improves the barrierproperties of the colonic mucosal layer, and inhibits inflammatory andadhesion irritants. Fermentation of fibers also may benefit the immunesystem by stimulating production of T-helper cells, antibodies,leukocytes, splenocytes, cytokinins and lymphocytes.

Fatty Acid

In certain embodiments, the functional ingredient is at least one fattyacid. In one embodiment, a sweetener composition comprises at least onefatty acid, Reb DEMNO, and optionally at least one additive. In anotherembodiment, a sweetened consumable comprises a sweetenable composition,at least one fatty acid, Reb DEMNO, and optionally at least oneadditive. In still another embodiment, a sweetened consumable comprisesa sweetenable composition and a sweetener composition, wherein thesweetener composition comprises at least one fatty acid, Reb DEMNO, andoptionally at least one additive.

As used herein, the at least one fatty acid may be single fatty acid ora plurality of fatty acids as a functional ingredient for the sweetenercomposition or sweetened consumables provided herein. Generally,according to particular embodiments of this invention, the at least onefatty acid is present in the sweetener composition or sweetenedconsumable in an amount sufficient to promote health and wellness.

As used herein, “fatty acid” refers to any straight chain monocarboxylicacid and includes saturated fatty acids, unsaturated fatty acids, longchain fatty acids, medium chain fatty acids, short chain fatty acids,fatty acid precursors (including omega-9 fatty acid precursors), andesterified fatty acids. As used herein, “long chain polyunsaturatedfatty acid” refers to any polyunsaturated carboxylic acid or organicacid with a long aliphatic tail. As used herein, “omega-3 fatty acid”refers to any polyunsaturated fatty acid having a first double bond asthe third carbon-carbon bond from the terminal methyl end of its carbonchain. In particular embodiments, the omega-3 fatty acid may comprise along chain omega-3 fatty acid. As used herein, “omega-6 fatty acid” anypolyunsaturated fatty acid having a first double bond as the sixthcarbon-carbon bond from the terminal methyl end of its carbon chain.

Suitable omega-3 fatty acids for use in embodiments of the presentinvention can be derived from algae, fish, animals, plants, orcombinations thereof, for example. Examples of suitable omega-3 fattyacids include, but are not limited to, linolenic acid, alpha-linolenicacid, eicosapentaenoic acid, docosahexaenoic acid, stearidonic acid,eicosatetraenoic acid and combinations thereof. In some embodiments,suitable omega-3 fatty acids can be provided in fish oils, (e.g.,menhaden oil, tuna oil, salmon oil, bonito oil, and cod oil), microalgaeomega-3 oils or combinations thereof. In particular embodiments,suitable omega-3 fatty acids may be derived from commercially availableomega-3 fatty acid oils such as Microalgae DHA oil (from Martek,Columbia, Md.), OmegaPure (from Omega Protein, Houston, Tex.), MarinolC-38 (from Lipid Nutrition, Channahon, Ill.), Bonito oil and MEG-3 (fromOcean Nutrition, Dartmouth, NS), Evogel (from Symrise, Holzminden,Germany), Marine Oil, from tuna or salmon (from Arista Wilton, Conn.),OmegaSource 2000, Marine Oil, from menhaden and Marine Oil, from cod(from OmegaSource, RTP, NC).

Suitable omega-6 fatty acids include, but are not limited to, linoleicacid, gamma-linolenic acid, dihommo-gamma-linolenic acid, arachidonicacid, eicosadienoic acid, docosadienoic acid, adrenic acid,docosapentaenoic acid and combinations thereof.

Suitable esterified fatty acids for embodiments of the present inventionmay include, but are not limited to, monoacylgycerols containing omega-3and/or omega-6 fatty acids, diacylgycerols containing omega-3 and/oromega-6 fatty acids, or triacylgycerols containing omega-3 and/oromega-6 fatty acids and combinations thereof.

Vitamin

In certain embodiments, the functional ingredient is at least onevitamin. In one embodiment, a sweetener composition comprises at leastone vitamin, Reb DEMNO, and optionally at least one additive. In anotherembodiment, a sweetened consumable comprises a sweetenable composition,at least one vitamin, Reb DEMNO, and optionally at least one additive.In still another embodiment, a sweetened consumable comprises asweetenable composition and a sweetener composition, wherein thesweetener composition comprises at least one vitamin, Reb DEMNO, andoptionally at least one additive.

As used herein, the at least one vitamin may be single vitamin or aplurality of vitamins as a functional ingredient for the sweetener andsweetened consumables provided herein. Generally, according toparticular embodiments of this invention, the at least one vitamin ispresent in the sweetener composition or sweetened consumable in anamount sufficient to promote health and wellness.

Vitamins are organic compounds that the human body needs in smallquantities for normal functioning. The body uses vitamins withoutbreaking them down, unlike other nutrients such as carbohydrates andproteins. To date, thirteen vitamins have been recognized, and one ormore can be used in the functional sweetener and sweetened consumablesherein. Suitable vitamins include, vitamin A, vitamin D, vitamin E,vitamin K, vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6,vitamin B7, vitamin B9, vitamin B12, and vitamin C. Many of vitaminsalso have alternative chemical names, non-limiting examples of which areprovided below.

Vitamin Alternative names Vitamin A Retinol Retinaldehyde Retinoic acidRetinoids Retinal Retinoic ester Vitamin D Calciferol (vitamins D1-D5)Cholecalciferol Lumisterol Ergocalciferol Dihydrotachysterol7-dehydrocholesterol Vitamin E Tocopherol Tocotrienol Vitamin KPhylloquinone Naphthoquinone Vitamin B1 Thiamin Vitamin B2 RiboflavinVitamin G Vitamin B3 Niacin Nicotinic acid Vitamin PP Vitamin B5Pantothenic acid Vitamin B6 Pyridoxine Pyridoxal Pyridoxamine Vitamin B7Biotin Vitamin H Vitamin B9 Folic acid Folate Folacin Vitamin MPteroyl-L-glutamic acid Vitamin B12 Cobalamin Cyanocobalamin Vitamin CAscorbic acid

Various other compounds have been classified as vitamins by someauthorities. These compounds may be termed pseudo-vitamins and include,but are not limited to, compounds such as ubiquinone (coenzyme Q10),pangamic acid, dimethylglycine, taestrile, amygdaline, flavanoids,para-aminobenzoic acid, adenine, adenylic acid, and s-methylmethionine.As used herein, the term vitamin includes pseudo-vitamins.

In some embodiments, the vitamin is a fat-soluble vitamin chosen fromvitamin A, D, E, K and combinations thereof.

In other embodiments, the vitamin is a water-soluble vitamin chosen fromvitamin B1, vitamin B2, vitamin B3, vitamin B6, vitamin B12, folic acid,biotin, pantothenic acid, vitamin C and combinations thereof.

Glucosamine

In certain embodiments, the functional ingredient is glucosamine. In oneembodiment, a sweetener composition comprises glucosamine, Reb DEMNO,and optionally at least one additive. In another embodiment, a sweetenedconsumable comprises a sweetenable composition, glucosamine, Reb DEMNO,and optionally at least one additive. In still another embodiment, asweetened consumable comprises a sweetenable composition and a sweetenercomposition, wherein the sweetener composition comprises glucosamine,Reb DEMNO, and optionally at least one additive.

Generally, according to particular embodiments of this invention,glucosamine is present in the functional sweetener composition orsweetened consumable in an amount sufficient to promote health andwellness.

Glucosamine, also called chitosamine, is an amino sugar that is believedto be an important precursor in the biochemical synthesis ofglycosylated proteins and lipids. D-glucosamine occurs naturally in thecartilage in the form of glucosamine-6-phosphate, which is synthesizedfrom fructose-6-phosphate and glutamine. However, glucosamine also isavailable in other forms, non-limiting examples of which includeglucosamine hydrochloride, glucosamine sulfate, N-acetyl-glucosamine, orany other salt forms or combinations thereof. Glucosamine may beobtained by acid hydrolysis of the shells of lobsters, crabs, shrimps,or prawns using methods well known to those of ordinary skill in theart. In a particular embodiment, glucosamine may be derived from fungalbiomass containing chitin, as described in U.S. Patent Publication No.2006/0172392.

The sweetener compositions or sweetened consumable can further comprisechondroitin sulfate.

Mineral

In certain embodiments, the functional ingredient is at least onemineral. In one embodiment, a sweetener composition comprises at leastone mineral, Reb DEMNO, and optionally at least one additive. In anotherembodiment, a sweetened consumable comprises a sweetenable composition,at least one mineral, Reb DEMNO, and optionally at least one additive.In still another embodiment, a sweetened consumable comprises asweetenable composition and a sweetener composition, wherein thesweetener composition comprises at least one mineral, Reb DEMNO, andoptionally at least one additive.

As used herein, the at least one mineral may be single mineral or aplurality of minerals as a functional ingredient for the sweetenercompositions or sweetened consumables provided herein. Generally,according to particular embodiments of this invention, the at least onemineral is present in the sweetener composition or sweetened consumablein an amount sufficient to promote health and wellness.

Minerals, in accordance with the teachings of this invention, compriseinorganic chemical elements required by living organisms. Minerals arecomprised of a broad range of compositions (e.g., elements, simplesalts, and complex silicates) and also vary broadly in crystallinestructure. They may naturally occur in foods and beverages, may be addedas a supplement, or may be consumed or administered separately fromfoods or beverages.

Minerals may be categorized as either bulk minerals, which are requiredin relatively large amounts, or trace minerals, which are required inrelatively small amounts. Bulk minerals generally are required inamounts greater than or equal to about 100 mg per day and trace mineralsare those that are required in amounts less than about 100 mg per day.

In particular embodiments of this invention, the mineral is chosen frombulk minerals, trace minerals or combinations thereof. Non-limitingexamples of bulk minerals include calcium, chlorine, magnesium,phosphorous, potassium, sodium, and sulfur. Non-limiting examples oftrace minerals include chromium, cobalt, copper, fluorine, iron,manganese, molybdenum, selenium, zinc, and iodine. Although iodinegenerally is classified as a trace mineral, it is required in largerquantities than other trace minerals and often is categorized as a bulkmineral.

In other particular embodiments of this invention, the mineral is atrace mineral, believed to be necessary for human nutrition,non-limiting examples of which include bismuth, boron, lithium, nickel,rubidium, silicon, strontium, tellurium, tin, titanium, tungsten, andvanadium.

The minerals embodied herein may be in any form known to those ofordinary skill in the art. For example, in a particular embodiment theminerals may be in their ionic form, having either a positive ornegative charge. In another particular embodiment the minerals may be intheir molecular form. For example, sulfur and phosphorous often arefound naturally as sulfates, sulfides, and phosphates.

Preservative

In certain embodiments, the functional ingredient is at least onepreservative. In one embodiment, a sweetener composition comprises atleast one preservative, Reb DEMNO, and optionally at least one additive.In another embodiment, a sweetened consumable comprises a sweetenablecomposition, at least one preservative, Reb DEMNO, and optionally atleast one additive. In still another embodiment, a sweetened consumablecomprises a sweetenable composition and a sweetener composition, whereinthe sweetener composition comprises at least one preservative, RebDEMNO, and optionally at least one additive.

As used herein, the at least one preservative may be single preservativeor a plurality of preservatives as a functional ingredient for thesweetener compositions or sweetened consumable provided herein.Generally, according to particular embodiments of this invention, the atleast one preservative is present in the sweetener composition orsweetened consumable in an amount sufficient to promote health andwellness.

In particular embodiments of this invention, the preservative is chosenfrom antimicrobials, antioxidants, antienzymatics or combinationsthereof. Non-limiting examples of antimicrobials include sulfites,propionates, benzoates, sorbates, nitrates, nitrites, bacteriocins,salts, sugars, acetic acid, dimethyl dicarbonate (DMDC), ethanol, andozone.

According to a particular embodiment, the preservative is a sulfite.Sulfites include, but are not limited to, sulfur dioxide, sodiumbisulfate, and potassium hydrogen sulfite.

According to another particular embodiment, the preservative is apropionate. Propionates include, but are not limited to, propionic acid,calcium propionate, and sodium propionate.

According to yet another particular embodiment, the preservative is abenzoate. Benzoates include, but are not limited to, sodium benzoate andbenzoic acid.

In another particular embodiment, the preservative is a sorbate.Sorbates include, but are not limited to, potassium sorbate, sodiumsorbate, calcium sorbate, and sorbic acid.

In still another particular embodiment, the preservative is a nitrateand/or a nitrite. Nitrates and nitrites include, but are not limited to,sodium nitrate and sodium nitrite.

In yet another particular embodiment, the at least one preservative is abacteriocin, such as, for example, nisin.

In another particular embodiment, the preservative is ethanol.

In still another particular embodiment, the preservative is ozone.

Non-limiting examples of antienzymatics suitable for use aspreservatives in particular embodiments of the invention includeascorbic acid, citric acid, and metal chelating agents such asethylenediaminetetraacetic acid (EDTA).

Hydration Agent

In certain embodiments, the functional ingredient is at least onehydration agent. In one embodiment, a sweetener composition comprises atleast one hydration agent, Reb DEMNO, and optionally at least oneadditive. In another embodiment, a sweetened consumable comprises asweetenable composition, at least one hydration agent, Reb DEMNO, andoptionally at least one additive. In still another embodiment, asweetened consumable comprises a sweetenable composition and a sweetenercomposition, wherein the sweetener composition comprises at least onehydration gent, Reb DEMNO, and optionally at least one additive.

As used herein, the at least one hydration agent may be single hydrationagent or a plurality of hydration agents as a functional ingredient forthe sweetener compositions or sweetened consumable provided herein.Generally, according to particular embodiments of this invention, the atleast one hydration agent is present in the sweetener composition orsweetened consumable in an amount sufficient to promote health andwellness.

Hydration products help the body to replace fluids that are lost throughexcretion. For example, fluid is lost as sweat in order to regulate bodytemperature, as urine in order to excrete waste substances, and as watervapor in order to exchange gases in the lungs. Fluid loss can also occurdue to a wide range of external causes, non-limiting examples of whichinclude physical activity, exposure to dry air, diarrhea, vomiting,hyperthermia, shock, blood loss, and hypotension. Diseases causing fluidloss include diabetes, cholera, gastroenteritis, shigellosis, and yellowfever. Forms of malnutrition that cause fluid loss include the excessiveconsumption of alcohol, electrolyte imbalance, fasting, and rapid weightloss.

In a particular embodiment, the hydration product is a composition thathelps the body replace fluids that are lost during exercise.Accordingly, in a particular embodiment, the hydration product is anelectrolyte, non-limiting examples of which include sodium, potassium,calcium, magnesium, chloride, phosphate, bicarbonate, and combinationsthereof. Suitable electrolytes for use in particular embodiments of thisinvention are also described in U.S. Pat. No. 5,681,569, the disclosureof which is expressly incorporated herein by reference. In particularembodiments, the electrolytes are obtained from their correspondingwater-soluble salts. Non-limiting examples of salts for use inparticular embodiments include chlorides, carbonates, sulfates,acetates, bicarbonates, citrates, phosphates, hydrogen phosphates,tartarates, sorbates, citrates, benzoates, or combinations thereof. Inother embodiments, the electrolytes are provided by juice, fruitextracts, vegetable extracts, tea, or teas extracts.

In particular embodiments of this invention, the hydration product is acarbohydrate to supplement energy stores burned by muscles. Suitablecarbohydrates for use in particular embodiments of this invention aredescribed in U.S. Pat. Nos. 4,312,856, 4,853,237, 5,681,569, and6,989,171, the disclosures of which are expressly incorporated herein byreference. Non-limiting examples of suitable carbohydrates includemonosaccharides, disaccharides, oligosaccharides, complexpolysaccharides or combinations thereof. Non-limiting examples ofsuitable types of monosaccharides for use in particular embodimentsinclude trioses, tetroses, pentoses, hexoses, heptoses, octoses, andnonoses. Non-limiting examples of specific types of suitablemonosaccharides include glyceraldehyde, dihydroxyacetone, erythrose,threose, erythrulose, arabinose, lyxose, ribose, xylose, ribulose,xylulose, allose, altrose, galactose, glucose, gulose, idose, mannose,talose, fructose, psicose, sorbose, tagatose, mannoheptulose,sedoheltulose, octolose, and sialose. Non-limiting examples of suitabledisaccharides include sucrose, lactose, and maltose. Non-limitingexamples of suitable oligosaccharides include saccharose, maltotriose,and maltodextrin. In other particular embodiments, the carbohydrates areprovided by a corn syrup, a beet sugar, a cane sugar, a juice, or a tea.

In another particular embodiment, the hydration is a flavanol thatprovides cellular rehydration. Flavanols are a class of naturalsubstances present in plants, and generally comprise a2-phenylbenzopyrone molecular skeleton attached to one or more chemicalmoieties. Non-limiting examples of suitable flavanols for use inparticular embodiments of this invention include catechin, epicatechin,gallocatechin, epigallocatechin, epicatechin gallate, epigallocatechin3-gallate, theaflavin, theaflavin 3-gallate, theaflavin 3′-gallate,theaflavin 3,3′ gallate, thearubigin or combinations thereof. Severalcommon sources of flavanols include tea plants, fruits, vegetables, andflowers. In preferred embodiments, the flavanol is extracted from greentea.

In a particular embodiment, the hydration product is a glycerol solutionto enhance exercise endurance. The ingestion of a glycerol containingsolution has been shown to provide beneficial physiological effects,such as expanded blood volume, lower heart rate, and lower rectaltemperature.

Probiotics/Prebiotics

In certain embodiments, the functional ingredient is chosen from atleast one probiotic, prebiotic and combination thereof. In oneembodiment, a sweetener composition comprises at least one probiotic,prebiotic and combination thereof; Reb DEMNO; and optionally at leastone additive. In another embodiment, a sweetened consumable comprises asweetenable composition, at least one at least one probiotic, prebioticand combination thereof; Reb DEMNO; and optionally at least oneadditive. In still another embodiment, a sweetened consumable comprisesa sweetenable composition and a sweetener composition, wherein thesweetener composition comprises at least one probiotic, prebiotic andcombination thereof; Reb DEMNO; and optionally at least one additive.

As used herein, the at least one probiotic or prebiotic may be singleprobiotic or prebiotic or a plurality of probiotics or prebiotics as afunctional ingredient for the sweetener compositions or sweetenedconsumable provided herein. Generally, according to particularembodiments of this invention, the at least one probiotic, prebiotic orcombination thereof is present in the sweetener composition or sweetenedconsumable in an amount sufficient to promote health and wellness.

Probiotics, in accordance with the teachings of this invention, comprisemicroorganisms that benefit health when consumed in an effective amount.Desirably, probiotics beneficially affect the human body'snaturally-occurring gastrointestinal microflora and impart healthbenefits apart from nutrition. Probiotics may include, withoutlimitation, bacteria, yeasts, and fungi.

According to particular embodiments, the probiotic is a beneficialmicroorganisms that beneficially affects the human body'snaturally-occurring gastrointestinal microflora and imparts healthbenefits apart from nutrition. Examples of probiotics include, but arenot limited to, bacteria of the genus Lactobacilli, Bifidobacteria,Streptococci, or combinations thereof, that confer beneficial effects tohumans.

In particular embodiments of the invention, the at least one probioticis chosen from the genus Lactobacilli. Lactobacilli (i.e., bacteria ofthe genus Lactobacillus, hereinafter “L.”) have been used for severalhundred years as a food preservative and for promoting human health.Non-limiting examples of species of Lactobacilli found in the humanintestinal tract include L. acidophilus, L. casei, L. fermentum, L.saliva roes, L. brevis, L. leichmannii, L. plantarum, L. cellobiosus, L.reuteri, L. rhamnosus, L. GG, L. bulgaricus, and L. thermophilus.

According to other particular embodiments of this invention, theprobiotic is chosen from the genus Bifidobacteria. Bifidobacteria alsoare known to exert a beneficial influence on human health by producingshort chain fatty acids (e.g., acetic, propionic, and butyric acids),lactic, and formic acids as a result of carbohydrate metabolism.Non-limiting species of Bifidobacteria found in the humangastrointestinal tract include B. angulatum, B. animalis, B. asteroides,B. bifidum, B. bourn, B. breve, B. catenulatum, B. choerinum, B.coryneforme, B. cuniculi, B. dentium, B. gallicum, B. gallinarum, Bindicum, B. longum, B. magnum, B. merycicum, B. minimum, B.pseudocatenulatum, B. pseudolongum, B. psychraerophilum, B. pullorum, B.ruminantium, B. saeculare, B. scardovii, B. simiae, B. subtile, B.thermacidophilum, B. thermophilum, B. urinalis, and B. sp.

According to other particular embodiments of this invention, theprobiotic is chosen from the genus Streptococcus. Streptococcusthermophilus is a gram-positive facultative anaerobe. It is classifiedas a lactic acid bacteria and commonly is found in milk and milkproducts, and is used in the production of yogurt. Other non-limitingprobiotic species of this bacteria include Streptococcus salivarus andStreptococcus cremoris.

Probiotics that may be used in accordance with this invention arewell-known to those of skill in the art. Non-limiting examples offoodstuffs comprising probiotics include yogurt, sauerkraut, kefir,kimchi, fermented vegetables, and other foodstuffs containing amicrobial element that beneficially affects the host animal by improvingthe intestinal microbalance.

Prebiotics, in accordance with the teachings of this invention, arecompositions that promote the growth of beneficial bacteria in theintestines. Prebiotic substances can be consumed by a relevantprobiotic, or otherwise assist in keeping the relevant probiotic aliveor stimulate its growth. When consumed in an effective amount,prebiotics also beneficially affect the human body's naturally-occurringgastrointestinal microflora and thereby impart health benefits apartfrom just nutrition. Prebiotic foods enter the colon and serve assubstrate for the endogenous bacteria, thereby indirectly providing thehost with energy, metabolic substrates, and essential micronutrients.The body's digestion and absorption of prebiotic foods is dependent uponbacterial metabolic activity, which salvages energy for the host fromnutrients that escaped digestion and absorption in the small intestine.

Prebiotics, in accordance with the embodiments of this invention,include, without limitation, mucopolysaccharides, oligosaccharides,polysaccharides, amino acids, vitamins, nutrient precursors, proteinsand combinations thereof.

According to a particular embodiment of this invention, the prebiotic ischosen from dietary fibers, including, without limitation,polysaccharides and oligosaccharides. These compounds have the abilityto increase the number of probiotics, which leads to the benefitsconferred by the probiotics. Non-limiting examples of oligosaccharidesthat are categorized as prebiotics in accordance with particularembodiments of this invention include fructooligosaccharides, inulins,isomalto-oligosaccharides, lactilol, lactosucrose, lactulose,pyrodextrins, soy oligosaccharides, transgalacto-oligosaccharides, andxylo-oligosaccharides.

According to other particular embodiments of the invention, theprebiotic is an amino acid. Although a number of known prebiotics breakdown to provide carbohydrates for probiotics, some probiotics alsorequire amino acids for nourishment.

Prebiotics are found naturally in a variety of foods including, withoutlimitation, bananas, berries, asparagus, garlic, wheat, oats, barley(and other whole grains), flaxseed, tomatoes, Jerusalem artichoke,onions and chicory, greens (e.g., dandelion greens, spinach, collardgreens, chard, kale, mustard greens, turnip greens), and legumes (e.g.,lentils, kidney beans, chickpeas, navy beans, white beans, black beans).

Weight Management Agent

In certain embodiments, the functional ingredient is at least one weightmanagement agent. In one embodiment, a sweetener composition comprisesat least one weight management agent, Reb DEMNO, and optionally at leastone additive. In another embodiment, a sweetened consumable comprises asweetenable composition, at least one weight management agent, RebDEMNO, and optionally at least one additive. In still anotherembodiment, a sweetened consumable comprises a sweetenable compositionand a sweetener composition, wherein the sweetener composition comprisesat least one weight management agent, Reb DEMNO, and optionally at leastone additive.

As used herein, the at least one weight management agent may be singleweight management agent or a plurality of weight management agents as afunctional ingredient for the sweetener compositions or sweetenedconsumable provided herein. Generally, according to particularembodiments of this invention, the at least one weight management agentis present in the sweetener composition or sweetened consumable in anamount sufficient to promote health and wellness.

As used herein, “a weight management agent” includes an appetitesuppressant and/or a thermogenesis agent. As used herein, the phrases“appetite suppressant”, “appetite satiation compositions”, “satietyagents”, and “satiety ingredients” are synonymous. The phrase “appetitesuppressant” describes macronutrients, herbal extracts, exogenoushormones, anorectics, anorexigenics, pharmaceutical drugs, andcombinations thereof, that when delivered in an effective amount,suppress, inhibit, reduce, or otherwise curtail a person's appetite. Thephrase “thermogenesis agent” describes macronutrients, herbal extracts,exogenous hormones, anorectics, anorexigenics, pharmaceutical drugs, andcombinations thereof, that when delivered in an effective amount,activate or otherwise enhance a person's thermogenesis or metabolism.

Suitable weight management agents include macronutrient selected fromthe group consisting of proteins, carbohydrates, dietary fats, andcombinations thereof. Consumption of proteins, carbohydrates, anddietary fats stimulates the release of peptides withappetite-suppressing effects. For example, consumption of proteins anddietary fats stimulates the release of the gut hormone cholecytokinin(CCK), while consumption of carbohydrates and dietary fats stimulatesrelease of Glucagon-like peptide 1 (GLP-1).

Suitable macronutrient weight management agents also includecarbohydrates. Carbohydrates generally comprise sugars, starches,cellulose and gums that the body converts into glucose for energy.Carbohydrates often are classified into two categories, digestiblecarbohydrates (e.g., monosaccharides, disaccharides, and starch) andnon-digestible carbohydrates (e.g., dietary fiber). Studies have shownthat non-digestible carbohydrates and complex polymeric carbohydrateshaving reduced absorption and digestibility in the small intestinestimulate physiologic responses that inhibit food intake. Accordingly,the carbohydrates embodied herein desirably comprise non-digestiblecarbohydrates or carbohydrates with reduced digestibility. Non-limitingexamples of such carbohydrates include polydextrose; inulin;monosaccharide-derived polyols such as erythritol, mannitol, xylitol,and sorbitol; disaccharide-derived alcohols such as isomalt, lactitol,and maltitol; and hydrogenated starch hydrolysates. Carbohydrates aredescribed in more detail herein below.

In another particular embodiment weight management agent is a dietaryfat. Dietary fats are lipids comprising combinations of saturated andunsaturated fatty acids. Polyunsaturated fatty acids have been shown tohave a greater satiating power than mono-unsaturated fatty acids.Accordingly, the dietary fats embodied herein desirably comprisepoly-unsaturated fatty acids, non-limiting examples of which includetriacylglycerols.

In a particular embodiment, the weight management agents is an herbalextract. Extracts from numerous types of plants have been identified aspossessing appetite suppressant properties. Non-limiting examples ofplants whose extracts have appetite suppressant properties includeplants of the genus Hoodia, Trichocaulon, Caralluma, Stapelia, Orbea,Asclepias, and Camelia. Other embodiments include extracts derived fromGymnema Sylvestre, Kola Nut, Citrus aurantium, Yerba mate, Griffoniasimplicifolia, Guarana, myrrh, guggul Lipid, and black current seed oil.

The herbal extracts may be prepared from any type of plant material orplant biomass. Non-limiting examples of plant material and biomassinclude the stems, roots, leaves, dried powder obtained from the plantmaterial, and sap or dried sap. The herbal extracts generally areprepared by extracting sap from the plant and then spray-drying the sap.Alternatively, solvent extraction procedures may be employed. Followingthe initial extraction, it may be desirable to further fractionate theinitial extract (e.g., by column chromatography) in order to obtain anherbal extract with enhanced activity. Such techniques are well known tothose of ordinary skill in the art.

In a particular embodiment, the herbal extract is derived from a plantof the genus Hoodia, species of which include H. alstonii, H currorii, Hdregei, H. flava, H. gordonii, H. jutatae, H. mossamedensis, H.officinalis, H. parviflorai, H. pedicellata, H. pilifera, H. ruschii,and H. triebneri. Hoodia plants are stem succulents native to southernAfrica. A sterol glycoside of Hoodia, known as P57, is believed to beresponsible for the appetite-suppressant effect of the Hoodia species.

In another particular embodiment, the herbal extract is derived from aplant of the genus Caralluma, species of which include C. indica, C.fimbriata, C. attenuate, C. tuberculata, C. edulis, C. adscendens, C.stalagmifera, C. umbellate, C. penicillata, C. russeliana, C.retrospicens, C. Arabica, and C. lasiantha. Carralluma plants belong tothe same Subfamily as Hoodia, Asclepiadaceae. Caralluma are small, erectand fleshy plants native to India having medicinal properties, such asappetite suppression, that generally are attributed to glycosidesbelonging to the pregnane group of glycosides, non-limiting examples ofwhich include caratuberside A, caratuberside B, bouceroside I,bouceroside II, bouceroside III, bouceroside IV, bouceroside V,bouceroside VI, bouceroside VII, bouceroside VIII, bouceroside IX, andbouceroside X.

In another particular embodiment, the at least one herbal extract isderived from a plant of the genus Trichocaulon. Trichocaulon plants aresucculents that generally are native to southern Africa, similar toHoodia, and include the species T. piliferum and T. officinale.

In another particular embodiment, the herbal extract is derived from aplant of the genus Stapelia or Orbea, species of which include S.gigantean and O. variegate, respectively. Both Stapelia and Orbea plantsbelong to the same Subfamily as Hoodia, Asclepiadaceae. Not wishing tobe bound by any theory, it is believed that the compounds exhibitingappetite suppressant activity are saponins, such as pregnane glycosides,which include stavarosides A, B, C, D, E, F, G, H, I, J, and K.

In another particular embodiment, the herbal extract is derived from aplant of the genus Asclepias. Asclepias plants also belong to theAsclepiadaceae family of plants. Non-limiting examples of Asclepiasplants include A. incarnate, A. curassayica, A. syriaca, and A.tuberose. Not wishing to be bound by any theory, it is believed that theextracts comprise steroidal compounds, such as pregnane glycosides andpregnane aglycone, having appetite suppressant effects.

In a particular embodiment, the weight management agent is an exogenoushormone having a weight management effect. Non-limiting examples of suchhormones include CCK, peptide YY, ghrelin, bombesin andgastrin-releasing peptide (GRP), enterostatin, apolipoprotein A-IV,GLP-1, amylin, somastatin, and leptin.

In another embodiment, the weight management agent is a pharmaceuticaldrug. Non-limiting examples include phentenime, diethylpropion,phendimetrazine, sibutramine, rimonabant, oxyntomodulin, floxetinehydrochloride, ephedrine, phenethylamine, or other stimulants.

The at least one weight management agent may be utilized individually orin combination as a functional ingredient for the sweetener compositionsprovided in this invention.

Osteoporosis Management Agent

In certain embodiments, the functional ingredient is at least oneosteoporosis management agent. In one embodiment, a sweetenercomposition comprises at least one osteoporosis management agent, RebDEMNO, and optionally at least one additive. In another embodiment, asweetened consumable comprises a sweetenable composition, at least oneosteoporosis management agent, Reb DEMNO, and optionally at least oneadditive. In still another embodiment, a sweetened consumable comprisesa sweetenable composition and a sweetener composition, wherein thesweetener composition comprises at least one osteoporosis managementagent, Reb DEMNO, and optionally at least one additive.

As used herein, the at least one osteoporosis management agent may besingle osteoporosis management agent or a plurality of osteoporosismanagement agent as a functional ingredient for the sweetenercompositions or sweetened consumable provided herein. Generally,according to particular embodiments of this invention, the at least oneosteoporosis management agent is present in the sweetener composition orsweetened consumable in an amount sufficient to promote health andwellness.

Osteoporosis is a skeletal disorder of compromised bone strength,resulting in an increased risk of bone fracture. Generally, osteoporosisis characterized by reduction of the bone mineral density (BMD),disruption of bone micro-architecture, and changes to the amount andvariety of non-collagenous proteins in the bone.

In certain embodiments, the osteoporosis management agent is at leastone calcium source. According to a particular embodiment, the calciumsource is any compound containing calcium, including salt complexes,solubilized species, and other forms of calcium. Non-limiting examplesof calcium sources include amino acid chelated calcium, calciumcarbonate, calcium oxide, calcium hydroxide, calcium sulfate, calciumchloride, calcium phosphate, calcium hydrogen phosphate, calciumdihydrogen phosphate, calcium citrate, calcium malate, calcium citratemalate, calcium gluconate, calcium tartrate, calcium lactate,solubilized species thereof, and combinations thereof.

According to a particular embodiment, the osteoporosis management agentis a magnesium source. The magnesium source is any compound containingmagnesium, including salt complexes, solubilized species, and otherforms of magnesium. Non-limiting examples of magnesium sources includemagnesium chloride, magnesium citrate, magnesium gluceptate, magnesiumgluconate, magnesium lactate, magnesium hydroxide, magnesium picolate,magnesium sulfate, solubilized species thereof, and mixtures thereof. Inanother particular embodiment, the magnesium source comprises an aminoacid chelated or creatine chelated magnesium.

In other embodiments, the osteoporosis agent is chosen from vitamins D,C, K, their precursors and/or beta-carotene and combinations thereof.

Numerous plants and plant extracts also have been identified as beingeffective in the prevention and treatment of osteoporosis. Not wishingto be bound by any theory, it is believed that the plants and plantextracts stimulates bone morphogenic proteins and/or inhibits boneresorption, thereby stimulating bone regeneration and strength.Non-limiting examples of suitable plants and plant extracts asosteoporosis management agents include species of the genus Taraxacumand Amelanchier, as disclosed in U.S. Patent Publication No.2005/0106215, and species of the genus Lindera, Artemisia, Acorus,Carthamus, Carum, Cnidium, Curcuma, Cyperus, Juniperus, Prunus, Iris,Cichorium, Dodonaea, Epimedium, Erigonoum, Soya, Mentha, Ocimum, thymus,Tanacetum, Plantago, Spearmint, Bixa, Vitis, Rosemarinus, Rhus, andAnethum, as disclosed in U.S. Patent Publication No. 2005/0079232.

Phytoestrogen

In certain embodiments, the functional ingredient is at least onephytoestrogen. In one embodiment, a sweetener composition comprises atleast one phytoestrogen, Reb DEMNO, and optionally at least oneadditive. In another embodiment, a sweetened consumable comprises asweetenable composition, at least one phytoestrogen, Reb DEMNO, andoptionally at least one additive. In still another embodiment, asweetened consumable comprises a sweetenable composition and a sweetenercomposition, wherein the sweetener composition comprises at least onephytoestrogen, Reb DEMNO, and optionally at least one additive.

As used herein, the at least one phytoestrogen may be singlephytoestrogen or a plurality of phytoestrogens as a functionalingredient for the sweetener compositions or sweetened consumableprovided herein. Generally, according to particular embodiments of thisinvention, the at least one phytoestrogen is present in the sweetenercomposition or sweetened consumable in an amount sufficient to promotehealth and wellness.

Phytoestrogens are compounds found in plants which can typically bedelivered into human bodies by ingestion of the plants or the plantparts having the phytoestrogens. As used herein, “phytoestrogen” refersto any substance which, when introduced into a body causes anestrogen-like effect of any degree. For example, a phytoestrogen maybind to estrogen receptors within the body and have a smallestrogen-like effect.

Examples of suitable phytoestrogens for embodiments of this inventioninclude, but are not limited to, isoflavones, stilbenes, lignans,resorcyclic acid lactones, coumestans, coumestrol, equol, andcombinations thereof. Sources of suitable phytoestrogens include, butare not limited to, whole grains, cereals, fibers, fruits, vegetables,black cohosh, agave root, black currant, black haw, chasteberries, crampbark, dong quai root, devil's club root, false unicorn root, ginsengroot, groundsel herb, licorice, liferoot herb, motherwort herb, peonyroot, raspberry leaves, rose family plants, sage leaves, sarsaparillaroot, saw palmetto berried, wild yam root, yarrow blossoms, legumes,soybeans, soy products (e.g., miso, soy flour, soymilk, soy nuts, soyprotein isolate, tempen, or tofu) chick peas, nuts, lentils, seeds,clover, red clover, dandelion leaves, dandelion roots, fenugreek seeds,green tea, hops, red wine, flaxseed, garlic, onions, linseed, borage,butterfly weed, caraway, chaste tree, vitex, dates, dill, fennel seed,gotu kola, milk thistle, pennyroyal, pomegranates, southernwood, soyaflour, tansy, and root of the kudzu vine (pueraria root) and the like,and combinations thereof.

Isoflavones belong to the group of phytonutrients called polyphenols. Ingeneral, polyphenols (also known as “polyphenolics”), are a group ofchemical substances found in plants, characterized by the presence ofmore than one phenol group per molecule.

Suitable phytoestrogen isoflavones in accordance with embodiments ofthis invention include genistein, daidzein, glycitein, biochanin A,formononetin, their respective naturally occurring glycosides andglycoside conjugates, matairesinol, secoisolariciresinol, enterolactone,enterodiol, textured vegetable protein, and combinations thereof.

Suitable sources of isoflavones for embodiments of this inventioninclude, but are not limited to, soy beans, soy products, legumes,alfalfa spouts, chickpeas, peanuts, and red clover.

Long-Chain Primary Aliphatic Saturated Alcohol

In certain embodiments, the functional ingredient is at least one longchain primary aliphatic saturated alcohol. In one embodiment, asweetener composition comprises at least one long chain primaryaliphatic saturated alcohol, Reb DEMNO, and optionally at least oneadditive. In another embodiment, a sweetened consumable comprises asweetenable composition, at least one long chain primary aliphaticsaturated alcohol, Reb DEMNO, and optionally at least one additive. Instill another embodiment, a sweetened consumable comprises a sweetenablecomposition and a sweetener composition, wherein the sweetenercomposition comprises at least one long chain primary aliphaticsaturated alcohol, Reb DEMNO, and optionally at least one additive.

As used herein, the at least one long chain primary aliphatic saturatedalcohol may be single long chain primary aliphatic saturated alcohol ora plurality of long chain primary aliphatic saturated alcohols as afunctional ingredient for the sweetener compositions or sweetenedconsumable provided herein. Generally, according to particularembodiments of this invention, the at least one long chain primaryaliphatic saturated alcohol is present in the sweetener composition orsweetened consumable in an amount sufficient to promote health andwellness.

Long-chain primary aliphatic saturated alcohols are a diverse group oforganic compounds. The term alcohol refers to the fact these compoundsfeature a hydroxyl group (—OH) bound to a carbon atom. The term primaryrefers to the fact that in these compounds the carbon atom which isbound to the hydroxyl group is bound to only one other carbon atom. Theterm saturated refers to the fact that these compounds feature no carbonto carbon pi bonds. The term aliphatic refers to the fact that thecarbon atoms in these compounds are joined together in straight orbranched chains rather than in rings. The term long-chain refers to thefact that the number of carbon atoms in these compounds is at least 8carbons).

Non-limiting examples of particular long-chain primary aliphaticsaturated alcohols for use in particular embodiments of the inventioninclude the 8 carbon atom 1-octanol, the 9 carbon 1-nonanol, the 10carbon atom 1-decanol, the 12 carbon atom 1-dodecanol, the 14 carbonatom 1-tetradecanol, the 16 carbon atom 1-hexadecanol, the 18 carbonatom 1-octadecanol, the 20 carbon atom 1-eicosanol, the 22 carbon1-docosanol, the 24 carbon 1-tetracosanol, the 26 carbon 1-hexacosanol,the 27 carbon 1-heptacosanol, the 28 carbon 1-octanosol, the 29 carbon1-nonacosanol, the 30 carbon 1-triacontanol, the 32 carbon1-dotriacontanol, and the 34 carbon 1-tetracontanol.

In a particularly desirable embodiment of the invention, the long-chainprimary aliphatic saturated alcohols are policosanol. Policosanol is theterm for a mixture of long-chain primary aliphatic saturated alcoholscomposed primarily of 28 carbon 1-octanosol and 30 carbon1-triacontanol, as well as other alcohols in lower concentrations suchas 22 carbon 1-docosanol, 24 carbon 1-tetracosanol, 26 carbon1-hexacosanol, 27 carbon 1-heptacosanol, 29 carbon 1-nonacosanol, 32carbon 1-dotriacontanol, and 34 carbon 1-tetracontanol.

Long-chain primary aliphatic saturated alcohols are derived from naturalfats and oils. They may be obtained from these sources by usingextraction techniques well known to those of ordinary skill in the art.Policosanols can be isolated from a variety of plants and materialsincluding sugar cane (Saccharum officinarium), yams (e.g. Dioscoreaopposite), bran from rice (e.g. Oryza sativa), and beeswax. Policosanolsmay be obtained from these sources by using extraction techniques wellknown to those of ordinary skill in the art. A description of suchextraction techniques can be found in U.S. Pat. Appl. No. 2005/0220868,the disclosure of which is expressly incorporated by reference.

Phytosterols

In certain embodiments, the functional ingredient is at least onephytosterol, phytostanol or combination thereof. In one embodiment, asweetener composition comprises at least one phytosterol, phytostanol orcombination thereof; Reb DEMNO; and optionally at least one additive. Inanother embodiment, a sweetened consumable comprises a sweetenablecomposition, at least one phytosterol, phytostanol or combinationthereof; Reb DEMNO; and optionally, at least one additive. In stillanother embodiment, a sweetened consumable comprises a sweetenablecomposition and a sweetener composition, wherein the sweetenercomposition comprises at least one phytosterol, phytostanol orcombination thereof; Reb DEMNO; and optionally at least one additive.

Generally, according to particular embodiments of this invention, the atleast one phytosterol, phytostanol or combination thereof is present inthe sweetener composition or sweetened consumable in an amountsufficient to promote health and wellness.

As used herein, the phrases “stanol”, “plant stanol” and “phytostanol”are synonymous.

Plant sterols and stanols are present naturally in small quantities inmany fruits, vegetables, nuts, seeds, cereals, legumes, vegetable oils,bark of the trees and other plant sources. Although people normallyconsume plant sterols and stanols every day, the amounts consumed areinsufficient to have significant cholesterol-lowering effects or otherhealth benefits. Accordingly, it would be desirable to supplement foodand beverages with plant sterols and stanols.

Sterols are a subgroup of steroids with a hydroxyl group at C-3.Generally, phytosterols have a double bond within the steroid nucleus,like cholesterol; however, phytosterols also may comprise a substitutedsidechain (R) at C-24, such as an ethyl or methyl group, or anadditional double bond. The structures of phytosterols are well known tothose of skill in the art.

At least 44 naturally-occurring phytosterols have been discovered, andgenerally are derived from plants, such as corn, soy, wheat, and woodoils; however, they also may be produced synthetically to formcompositions identical to those in nature or having properties similarto those of naturally-occurring phytosterols. According to particularembodiments of this invention, non-limiting examples of phytosterolswell known to those or ordinary skill in the art include4-desmethylsterols (e.g., β-sitosterol, campesterol, stigmasterol,brassicasterol, 22-dehydrobrassicasterol, and Δ5-avenasterol),4-monomethyl sterols, and 4,4-dimethyl sterols (triterpene alcohols)(e.g., cycloartenol, 24-methylenecycloartanol, and cyclobranol).

As used herein, the phrases “stanol”, “plant stanol” and “phytostanol”are synonymous. Phytostanols are saturated sterol alcohols present inonly trace amounts in nature and also may be synthetically produced,such as by hydrogenation of phytosterols. According to particularembodiments of this invention, non-limiting examples of phytostanolsinclude β-sitostanol, campestanol, cycloartanol, and saturated forms ofother triterpene alcohols.

Both phytosterols and phytostanols, as used herein, include the variousisomers such as the α and β isomers (e.g., α-sitosterol andβ-sitostanol, which comprise one of the most effective phytosterols andphytostanols, respectively, for lowering serum cholesterol in mammals).

The phytosterols and phytostanols of the present invention also may bein their ester form. Suitable methods for deriving the esters ofphytosterols and phytostanols are well known to those of ordinary skillin the art, and are disclosed in U.S. Pat. Nos. 6,589,588, 6,635,774,6,800,317, and U.S. Patent Publication Number 2003/0045473, thedisclosures of which are incorporated herein by reference in theirentirety. Non-limiting examples of suitable phytosterol and phytostanolesters include sitosterol acetate, sitosterol oleate, stigmasterololeate, and their corresponding phytostanol esters. The phytosterols andphytostanols of the present invention also may include theirderivatives.

Generally, the amount of functional ingredient in the sweetenercomposition or sweetened consumable varies widely depending on theparticular sweetener composition or sweetened consumable and the desiredfunctional ingredient. Those of ordinary skill in the art will readilyascertain the appropriate amount of functional ingredient for eachsweetener composition or sweetened consumable.

In one embodiment, a method for preparing a sweetener compositioncomprises combining Reb DEMNO and at least one sweetener and/or additiveand/or functional ingredient. In another embodiment, a method forpreparing a sweetener composition comprises combining a compositioncomprising Reb DEMNO and at least one sweetener and/or additive and/orfunctional ingredient. Reb DEMNO can be provided in its pure form as thesole sweetener in the sweetener composition, or it can be provided aspart of a steviol glycoside mixture of Stevia extract. Any of thesweeteners, additives and functional ingredients described herein can beused in the sweetener compositions of the present invention.

Sweetened Consumables

Reb DEMNO or sweetener compositions comprising Reb DEMNO can beincorporated in any known edible material (referred to herein as a“sweetenable composition”), such as, for example, pharmaceuticalcompositions, edible gel mixes and compositions, dental compositions,foodstuffs (confections, condiments, chewing gum, cereal compositionsbaked goods dairy products, and tabletop sweetener compositions)beverages and beverage products.

In one embodiment, a sweetened consumable comprises a sweetenablecomposition and Reb DEMNO. In another embodiment, the sweetenedconsumable comprises a sweetenable composition and a sweetenercomposition comprising Reb DEMNO. The sweetened consumables canoptionally include additives, sweeteners, functional ingredients andcombinations thereof.

In one embodiment, a method for preparing a sweetened consumablecomprises combining a sweetenable composition and Reb DEMNO. The methodcan further comprise adding at least one sweetener and/or additiveand/or functional ingredient. In another embodiment, a method forpreparing a sweetened consumable comprises combining a sweetenablecomposition and a sweetener composition comprising Reb DEMNO. Reb DEMNOcan be provided in its pure form as the sole sweetener in the sweetenercomposition, or it can be provided as part of a steviol glycosidemixture of Stevia extract. Any of the sweeteners, additives andfunctional ingredients described herein can be used in the sweetenedconsumables of the present invention. In a particular embodiment, thesweetenable composition is a beverage.

Pharmaceutical Compositions

In one embodiment, a pharmaceutical composition contains apharmaceutically active substance and Reb DEMNO. In another embodiment,a pharmaceutical composition contains a pharmaceutically activesubstance and a sweetener composition comprising Reb DEMNO. The RebDEMNO or Reb DEMNO sweetener composition can be present as an excipientmaterial in the pharmaceutical composition, which can mask a bitter orotherwise undesirable taste of a pharmaceutically active substance oranother excipient material. The pharmaceutical composition may be in theform of a tablet, a capsule, a liquid, an aerosol, a powder, aneffervescent tablet or powder, a syrup, an emulsion, a suspension, asolution, or any other form for providing the pharmaceutical compositionto a patient. In particular embodiments, the pharmaceutical compositionmay be in a form for oral administration, buccal administration,sublingual administration, or any other route of administration as knownin the art.

As referred to herein, “pharmaceutically active substance” means anydrug, drug formulation, medication, prophylactic agent, therapeuticagent, or other substance having biological activity. As referred toherein, “excipient material” refers to any inactive substance used as avehicle for an active ingredient, such as any material to facilitatehandling, stability, dispersibility, wettability, and/or releasekinetics of a pharmaceutically active substance.

Suitable pharmaceutically active substances include, but are not limitedto, medications for the gastrointestinal tract or digestive system, forthe cardiovascular system, for the central nervous system, for pain orconsciousness, for musculo-skeletal disorders, for the eye, for the ear,nose and oropharynx, for the respiratory system, for endocrine problems,for the reproductive system or urinary system, for contraception, forobstetrics and gynecology, for the skin, for infections andinfestations, for immunology, for allergic disorders, for nutrition, forneoplastic disorders, for diagnostics, for euthanasia, or otherbiological functions or disorders. Examples of suitable pharmaceuticallyactive substances for embodiments of the present invention include, butare not limited to, antacids, reflux suppressants, antiflatulents,antidopaminergics, proton pump inhibitors, cytoprotectants,prostaglandin analogues, laxatives, antispasmodics, antidiarrhoeals,bile acid sequestrants, opioids, beta-receptor blockers, calcium channelblockers, diuretics, cardiac glycosides, antiarrhythmics, nitrates,antianginals, vasoconstrictors, vasodilators, peripheral activators, ACEinhibitors, angiotensin receptor blockers, alpha blockers,anticoagulants, heparin, antiplatelet drugs, fibrinolytics,anti-hemophilic factors, haemostatic drugs, hypolipidaemic agents,statins, hynoptics, anaesthetics, antipsychotics, antidepressants,anti-emetics, anticonvulsants, antiepileptics, anxiolytics,barbiturates, movement disorder drugs, stimulants, benzodiazepines,cyclopyrrolones, dopamine antagonists, antihistamines, cholinergics,anticholinergics, emetics, cannabinoids, analgesics, muscle relaxants,antibiotics, aminoglycosides, anti-virals, anti-fungals,anti-inflammatories, anti-gluacoma drugs, sympathomimetics, steroids,ceruminolytics, bronchodilators, NSAIDS, antitussive, mucolytics,decongestants, corticosteroids, androgens, antiandrogens, gonadotropins,growth hormones, insulin, antidiabetics, thyroid hormones, calcitonin,diphosphonates, vasopressin analogues, alkalizing agents, quinolones,anticholinesterase, sildenafil, oral contraceptives, Hormone ReplacementTherapies, bone regulators, follicle stimulating hormones, luteinizingshormones, gamolenic acid, progestogen, dopamine agonist, oestrogen,prostaglandin, gonadorelin, clomiphene, tamoxifen, diethylstilbestrol,antileprotics, antituberculous drugs, antimalarials, anthelmintics,antiprotozoal, antiserums, vaccines, interferons, tonics, vitamins,cytotoxic drugs, sex hormones, aromatase inhibitors, somatostatininhibitors, or similar type substances, or combinations thereof. Suchcomponents generally are recognized as safe (GRAS) and/or are U.S. Foodand Drug Administration (FDA)-approved.

The pharmaceutically active substance is present in the pharmaceuticalcomposition in widely ranging amounts depending on the particularpharmaceutically active agent being used and its intended applications.An effective dose of any of the herein described pharmaceutically activesubstances can be readily determined by the use of conventionaltechniques and by observing results obtained under analogouscircumstances. In determining the effective dose, a number of factorsare considered including, but not limited to: the species of thepatient; its size, age, and general health; the specific diseaseinvolved; the degree of involvement or the severity of the disease; theresponse of the individual patient; the particular pharmaceuticallyactive agent administered; the mode of administration; thebioavailability characteristic of the preparation administered; the doseregimen selected; and the use of concomitant medication. Thepharmaceutically active substance is included in the pharmaceuticallyacceptable carrier, diluent, or excipient in an amount sufficient todeliver to a patient a therapeutic amount of the pharmaceutically activesubstance in vivo in the absence of serious toxic effects when used ingenerally acceptable amounts. Thus, suitable amounts can be readilydiscerned by those skilled in the art.

According to particular embodiments of the present invention, theconcentration of pharmaceutically active substance in the pharmaceuticalcomposition will depend on absorption, inactivation, and excretion ratesof the drug as well as other factors known to those of skill in the art.It is to be noted that dosage values will also vary with the severity ofthe condition to be alleviated. It is to be further understood that forany particular subject, specific dosage regimes should be adjusted overtime according to the individual need and the professional judgment ofthe person administering or supervising the administration of thepharmaceutical compositions, and that the dosage ranges set forth hereinare exemplary only and are not intended to limit the scope or practiceof the claimed composition. The pharmaceutically active substance may beadministered at once, or may be divided into a number of smaller dosesto be administered at varying intervals of time.

The pharmaceutical composition also may comprise other pharmaceuticallyacceptable excipient materials in addition to Reb DEMNO or a sweetenercomposition comprising Reb DEMNO. Examples of suitable excipientmaterials for embodiments of this invention include, but are not limitedto, antiadherents, binders (e.g., microcrystalline cellulose, gumtragacanth, or gelatin), coatings, disintegrants, fillers, diluents,softeners, emulsifiers, flavoring agents, coloring agents, adjuvants,lubricants, functional agents (e.g., nutrients), viscosity modifiers,bulking agents, glidiants (e.g., colloidal silicon dioxide) surfaceactive agents, osmotic agents, diluents, or any other non-activeingredient, or combinations thereof. For example, the pharmaceuticalcompositions of the present invention may include excipient materialsselected from the group consisting of calcium carbonate, coloringagents, whiteners, preservatives, and flavors, triacetin, magnesiumstearate, sterotes, natural or artificial flavors, essential oils, plantextracts, fruit essences, gelatins, or combinations thereof.

The excipient material of the pharmaceutical composition may optionallyinclude other artificial or natural sweeteners, bulk sweeteners, orcombinations thereof. Bulk sweeteners include both caloric andnon-caloric compounds. In a particular embodiment, the additivefunctions as the bulk sweetener. Non-limiting examples of bulksweeteners include sucrose, dextrose, maltose, dextrin, dried invertsugar, fructose, high fructose corn syrup, levulose, galactose, cornsyrup solids, tagatose, polyols (e.g., sorbitol, mannitol, xylitol,lactitol, erythritol, and maltitol), hydrogenated starch hydrolysates,isomalt, trehalose, and mixtures thereof. In particular embodiments, thebulk sweetener is present in the pharmaceutical composition in widelyranging amounts depending on the degree of sweetness desired. Suitableamounts of both sweeteners would be readily discernable to those skilledin the art.

Edible Gel Mixes and Edible Gel Compositions

In one embodiment, an edible gel or edible gel mix comprises Reb DEMNO.In another embodiment, an edible gel or edible gel mix comprises asweetener composition comprising Reb DEMNO. The edible gel or edible gelmixes can optionally include additives, functional ingredients orcombinations thereof.

Edible gels are gels that can be eaten. A gel is a colloidal system inwhich a network of particles spans the volume of a liquid medium.Although gels mainly are composed of liquids, and thus exhibit densitiessimilar to liquids, gels have the structural coherence of solids due tothe network of particles that spans the liquid medium. For this reason,gels generally appear to be solid, jelly-like materials. Gels can beused in a number of applications. For example, gels can be used infoods, paints, and adhesives.

Non-limiting examples of edible gel compositions for use in particularembodiments include gel desserts, puddings, jellies, pastes, trifles,aspics, marshmallows, gummy candies, or the like. Edible gel mixesgenerally are powdered or granular solids to which a fluid may be addedto form an edible gel composition. Non-limiting examples of fluids foruse in particular embodiments include water, dairy fluids, dairyanalogue fluids, juices, alcohol, alcoholic beverages, and combinationsthereof. Non-limiting examples of dairy fluids which may be used inparticular embodiments include milk, cultured milk, cream, fluid whey,and mixtures thereof. Non-limiting examples of dairy analogue fluidswhich may be used in particular embodiments include, for example, soymilk and non-dairy coffee whitener. Because edible gel products found inthe marketplace typically are sweetened with sucrose, it is desirable tosweeten edible gels with an alternative sweetener in order provide alow-calorie or non-calorie alternative.

As used herein, the term “gelling ingredient” denotes any material thatcan form a colloidal system within a liquid medium. Non-limitingexamples of gelling ingredients for use in particular embodimentsinclude gelatin, alginate, carageenan, gum, pectin, konjac, agar, foodacid, rennet, starch, starch derivatives, and combinations thereof. Itis well known to those having ordinary skill in the art that the amountof gelling ingredient used in an edible gel mix or an edible gelcomposition varies considerably depending on a number of factors, suchas the particular gelling ingredient used, the particular fluid baseused, and the desired properties of the gel.

It is well known to those having ordinary skill in the art that theedible gel mixes and edible gels may be prepared using other ingredientsin addition to Reb DEMNO, or the sweetener composition comprising RebDEMNO, and the gelling agent. Non-limiting examples of other ingredientsfor use in particular embodiments include a food acid, a salt of a foodacid, a buffering system, a bulking agent, a sequestrant, across-linking agent, one or more flavors, one or more colors, andcombinations thereof. Non-limiting examples of food acids for use inparticular embodiments include citric acid, adipic acid, fumaric acid,lactic acid, malic acid, and combinations thereof. Non-limiting examplesof salts of food acids for use in particular embodiments include sodiumsalts of food acids, potassium salts of food acids, and combinationsthereof. Non-limiting examples of bulking agents for use in particularembodiments include raftilose, isomalt, sorbitol, polydextrose,maltodextrin, and combinations thereof. Non-limiting examples ofsequestrants for use in particular embodiments include calcium disodiumethylene tetra-acetate, glucono delta-lactone, sodium gluconate,potassium gluconate, ethylenediaminetetraacetic acid (EDTA), andcombinations thereof. Non-limiting examples of cross-linking agents foruse in particular embodiments include calcium ions, magnesium ions,sodium ions, and combinations thereof.

Dental Compositions

In one embodiment, a dental composition comprises Reb DEMNO. In anotherembodiment, a dental composition comprises a sweetener compositioncomprising Reb DEMNO. Dental compositions generally comprise an activedental substance and a base material. Reb DEMNO, or a sweetenercomposition comprising Reb DEMNO, can be used as the base material tosweeten the dental composition. The dental composition may be in theform of any oral composition used in the oral cavity such as mouthfreshening agents, gargling agents, mouth rinsing agents, toothpaste,tooth polish, dentifrices, mouth sprays, teeth-whitening agent, dentalfloss, and the like, for example.

As referred to herein, “active dental substance” means any compositionwhich can be used to improve the aesthetic appearance and/or health ofteeth or gums or prevent dental caries. As referred to herein, “basematerial” refers to any inactive substance used as a vehicle for anactive dental substance, such as any material to facilitate handling,stability, dispersibility, wettability, foaming, and/or release kineticsof an active dental substance.

Suitable active dental substances for embodiments of this inventioninclude, but are not limited to, substances which remove dental plaque,remove food from teeth, aid in the elimination and/or masking ofhalitosis, prevent tooth decay, and prevent gum disease (i.e., Gingiva).Examples of suitable active dental substances for embodiments of thepresent invention include, but are not limited to, anticaries drugs,fluoride, sodium fluoride, sodium monofluorophosphate, stannos fluoride,hydrogen peroxide, carbamide peroxide (i.e., urea peroxide),antibacterial agents, plaque removing agents, stain removers,anticalculus agents, abrasives, baking soda, percarbonates, perboratesof alkali and alkaline earth metals, or similar type substances, orcombinations thereof. Such components generally are recognized as safe(GRAS) and/or are U.S. Food and Drug Administration (FDA)-approved.

According to particular embodiments of the invention, the active dentalsubstance is present in the dental composition in an amount ranging fromabout 50 ppm to about 3,000 ppm of the dental composition, such as, forexample, from about 50 ppm to about 100 ppm, about 100 ppm to about1,000 ppm, and about 1,000 ppm to about 3,000 ppm. Generally, the activedental substance is present in the dental composition in an amounteffective to at least improve the aesthetic appearance and/or health ofteeth or gums marginally or prevent dental caries. For example, a dentalcomposition comprising a toothpaste may include an active dentalsubstance comprising fluoride in an amount of about 850 to about 1,150ppm.

The dental composition also may comprise other base materials inaddition to the Reb DEMNO or sweetener composition comprising Reb DEMNO.Examples of suitable base materials for embodiments of this inventioninclude, but are not limited to, water, sodium lauryl sulfate or othersulfates, humectants, enzymes, vitamins, herbs, calcium, flavorings(e.g., mint, bubblegum, cinnamon, lemon, or orange), surface-activeagents, binders, preservatives, gelling agents, pH modifiers, peroxideactivators, stabilizers, coloring agents, or similar type materials, andcombinations thereof.

The base material of the dental composition may optionally include otherartificial or natural sweeteners, bulk sweeteners, or combinationsthereof. Bulk sweeteners include both caloric and non-caloric compounds.Non-limiting examples of bulk sweeteners include sucrose, dextrose,maltose, dextrin, dried invert sugar, fructose, high fructose cornsyrup, levulose, galactose, corn syrup solids, tagatose, polyols (e.g.,sorbitol, mannitol, xylitol, lactitol, erythritol, and maltitol),hydrogenated starch hydrolysates, isomalt, trehalose, and mixturesthereof. Generally, the amount of bulk sweetener present in the dentalcomposition ranges widely depending on the particular embodiment of thedental composition and the desired degree of sweetness. Those ofordinary skill in the art will readily ascertain the appropriate amountof bulk sweetener. In particular embodiments, the bulk sweetener ispresent in the dental composition in an amount in the range of about 0.1weight percent to about 5 weight percent of the dental composition, suchas, for example, in the range of about 0.1 weight percent to about 1weight percent, about 1 weight percent to about 2 weight percent, about2 weight percent to about 3 weight percent, about 3 weight percent toabout 4 weight percent, and about 4 weight percent to about 5 weightpercent.

According to particular embodiments of the invention, the base materialis present in the dental composition in an amount ranging from about 20percent by weight to about 99 percent by weight of the dentalcomposition, such as, for example, from about 20 percent by weight toabout 50 percent by weight, about 50 percent by weight to about 75percent by weight, and about 75 percent by weight to about 99 percent byweight. Generally, the base material is present in an amount effectiveto provide a vehicle for an active dental substance.

In a particular embodiment, a dental composition comprises Reb DEMNO andan active dental substance. In another particular embodiment, a dentalcomposition comprises a sweetener composition comprising Reb DEMNO andan active dental substance. Generally, the amount of the sweetenervaries widely depending on the nature of the particular dentalcomposition and the desired degree of sweetness. Those skilled in theart will be able to discern a suitable amount of sweetener for suchdental composition. In a particular embodiment, Reb DEMNO is present inthe dental composition in an amount in the range of about 1 ppm to about5,000 ppm of the dental composition, such as, for example, of about 1ppm to about 10 ppm, about 10 ppm to about 100 ppm, about 100 ppm toabout 1,000 ppm, and about 1,000 ppm to about 5,000 ppm, and the atleast one additive is present in the dental composition in an amount inthe range of about 0.1 ppm to about 100,000 ppm of the dentalcomposition, such as, for example, of about 0.1 ppm to about 1 ppm,about 1 ppm to about 10 ppm, about 10 ppm to about 100 ppm, about 100ppm to about 1,000 ppm, about 1,000 ppm to about 10,000 ppm, and about10,000 ppm to about 100,000 ppm.

Foodstuffs include, but are not limited to, confections, condiments,chewing gum, cereal, baked goods, and dairy products.

Confections

In one embodiment, a confection comprises Reb DEMNO. In anotherembodiment, a confection comprises a sweetener composition comprisingReb DEMNO.

As referred to herein, “confection” can mean a sweet, a lollie, aconfectionery, or similar term. The confection generally contains a basecomposition component and a sweetener component. Reb DEMNO or asweetener composition comprising Reb DEMNO can serve as the sweetenercomponent. The confection may be in the form of any food that istypically perceived to be rich in sugar or is typically sweet. Accordingto particular embodiments of the present invention, the confections maybe bakery products such as pastries; desserts such as yogurt, jellies,drinkable jellies, puddings, Bavarian cream, blancmange, cakes,brownies, mousse and the like, sweetened food products eaten at tea timeor following meals; frozen foods; cold confections, e.g. types of icecream such as ice cream, ice milk, lacto-ice and the like (food productsin which sweeteners and various other types of raw materials are addedto milk products, and the resulting mixture is agitated and frozen), andice confections such as sherbets, dessert ices and the like (foodproducts in which various other types of raw materials are added to asugary liquid, and the resulting mixture is agitated and frozen);general confections, e.g., baked confections or steamed confections suchas crackers, biscuits, buns with bean-jam filling, halvah, alfajor, andthe like; rice cakes and snacks; table top products; general sugarconfections such as chewing gum (e.g. including compositions whichcomprise a substantially water-insoluble, chewable gum base, such aschicle or substitutes thereof, including jetulong, guttakay rubber orcertain comestible natural synthetic resins or waxes), hard candy, softcandy, mints, nougat candy, jelly beans, fudge, toffee, taffy, Swissmilk tablet, licorice candy, chocolates, gelatin candies, marshmallow,marzipan, divinity, cotton candy, and the like; sauces including fruitflavored sauces, chocolate sauces and the like; edible gels; crèmesincluding butter cremes, flour pastes, whipped cream and the like; jamsincluding strawberry jam, marmalade and the like; and breads includingsweet breads and the like or other starch products, and combinationsthereof.

As referred to herein, “base composition” means any composition whichcan be a food item and provides a matrix for carrying the sweetenercomponent.

Suitable base compositions for embodiments of this invention may includeflour, yeast, water, salt, butter, eggs, milk, milk powder, liquor,gelatin, nuts, chocolate, citric acid, tartaric acid, fumaric acid,natural flavors, artificial flavors, colorings, polyols, sorbitol,isomalt, maltitol, lactitol, malic acid, magnesium stearate, lecithin,hydrogenated glucose syrup, glycerine, natural or synthetic gum, starch,and the like, and combinations thereof. Such components generally arerecognized as safe (GRAS) and/or are U.S. Food and Drug Administration(FDA)-approved. According to particular embodiments of the invention,the base composition is present in the confection in an amount rangingfrom about 0.1 weight percent to about 99 weight percent of theconfection, such as, for example, from about 0.1 weight percent to about1 weight percent, about 1 weight percent to about 10 weight percent,about 10 weight percent to about 25 weight percent, about 25 weightpercent to about 50 weight percent, about 50 weight percent to about 75weight percent, and about 75 weight percent to about 99 weight percent.Generally, the base composition is present in the confection in anamount, in combination with Reb DEMNO or a sweetener compositioncomprising Reb DEMNO to provide a food product.

The base composition of the confection may optionally include otherartificial or natural sweeteners, bulk sweeteners, or combinationsthereof. Bulk sweeteners include both caloric and non-caloric compounds.Non-limiting examples of bulk sweeteners include sucrose, dextrose,maltose, dextrin, dried invert sugar, fructose, high fructose cornsyrup, levulose, galactose, corn syrup solids, tagatose, polyols (e.g.,sorbitol, mannitol, xylitol, lactitol, erythritol, and maltitol),hydrogenated starch hydrolysates, isomalt, trehalose, and mixturesthereof. Generally, the amount of bulk sweetener present in theconfection ranges widely depending on the particular embodiment of theconfection and the desired degree of sweetness. Those of ordinary skillin the art will readily ascertain the appropriate amount of bulksweetener.

In a particular embodiment, a confection comprises Reb DEMNO, or asweetener composition comprising Reb DEMNO, and a base composition.Generally, the amount of Reb DEMNO in the confection ranges widelydepending on the particular embodiment of the confection and the desireddegree of sweetness. Those of ordinary skill in the art will readilyascertain the appropriate amount of sweetener. In a particularembodiment, Reb DEMNO is present in the confection in an amount in therange of about 30 ppm to about 6,000 ppm of the confection, such as, forexample, from about 30 ppm to about 100 ppm, about 100 ppm to about 500ppm, about 500 ppm to about 1,000 ppm, about 1,000 ppm to about 3,000ppm, and about 3,000 ppm to about 6,000 ppm. In another embodiment, RebDEMNO is present in the confection in an amount in the range of about 1ppm to about 10,000 ppm of the confection, such as, for example, fromabout 1 ppm to about 10 ppm, about 10 ppm to about 100 ppm, about 100ppm to about 1,000 ppm, and about 1,000 ppm to about 10,000 ppm. Inembodiments where the confection comprises hard candy, Reb DEMNO ispresent in an amount in the range of about 150 ppm to about 2,250 ppm ofthe hard candy, such as, for example, from about 150 ppm to about 500ppm, about 500 ppm to about 1,000 ppm, about 1,000 ppm to about 1,500ppm, about 1,500 ppm to about 2,000 ppm, and about 2,000 ppm to about2,250 ppm.

Condiment Compositions

In one embodiment, a condiment comprises Reb DEMNO. In anotherembodiment a condiment comprises a sweetener composition comprising RebDEMNO. Condiments, as used herein, are compositions used to enhance orimprove the flavor of a food or beverage. Non-limiting examples ofcondiments include ketchup (catsup); mustard; barbecue sauce; butter;chili sauce; chutney; cocktail sauce; curry; dips; fish sauce;horseradish; hot sauce; jellies, jams, marmalades, or preserves;mayonnaise; peanut butter; relish; remoulade; salad dressings (e.g., oiland vinegar, Caesar, French, ranch, bleu cheese, Russian, ThousandIsland, Italian, and balsamic vinaigrette), salsa; sauerkraut; soysauce; steak sauce; syrups; tartar sauce; and Worcestershire sauce.

Condiment bases generally comprise a mixture of different ingredients,non-limiting examples of which include vehicles (e.g., water andvinegar); spices or seasonings (e.g., salt, pepper, garlic, mustardseed, onion, paprika, turmeric, and combinations thereof); fruits,vegetables, or their products (e.g., tomatoes or tomato-based products(paste, puree), fruit juices, fruit juice peels, and combinationsthereof); oils or oil emulsions, particularly vegetable oils; thickeners(e.g., xanthan gum, food starch, other hydrocolloids, and combinationsthereof); and emulsifying agents (e.g., egg yolk solids, protein, gumarabic, carob bean gum, guar gum, gum karaya, gum tragacanth,carageenan, pectin, propylene glycol esters of alginic acid, sodiumcarboxymethyl-cellulose, polysorbates, and combinations thereof).Recipes for condiment bases and methods of making condiment bases arewell known to those of ordinary skill in the art.

Generally, condiments also comprise caloric sweeteners, such as sucrose,high fructose corn syrup, molasses, honey, or brown sugar. In exemplaryembodiments of the condiments provided herein, Reb DEMNO or sweetenercompositions comprising Reb DEMNO is used instead of traditional caloricsweeteners. Accordingly, a condiment composition desirably comprises RebDEMNO or a sweetener composition comprising Reb DEMNO and a condimentbase.

The condiment composition optionally may include other natural and/orsynthetic high-potency sweeteners, bulk sweeteners, pH modifying agents(e.g., lactic acid, citric acid, phosphoric acid, hydrochloric acid,acetic acid, and combinations thereof), fillers, functional agents(e.g., pharmaceutical agents, nutrients, or components of a food orplant), flavorings, colorings, or combinations thereof.

Chewing Gum Compositions

In one embodiment, a chewing gum composition comprises Reb DEMNO. Inanother embodiment, a chewing gum composition comprises a sweetenercomposition comprising Reb DEMNO. Chewing gum compositions generallycomprise a water-soluble portion and a water-insoluble chewable gum baseportion. The water soluble portion, which typically includes thesweetener or sweetener composition, dissipates with a portion of theflavoring agent over a period of time during chewing while the insolublegum base portion is retained in the mouth. The insoluble gum basegenerally determines whether a gum is considered chewing gum, bubblegum, or a functional gum.

The insoluble gum base, which is generally present in the chewing gumcomposition in an amount in the range of about 15 weight percent toabout 35 weight percent of the chewing gum composition, such as, forexample, in the range of about 15 weight percent to about 20 weightpercent, of about 20 weight percent to about 25 weight percent, of about25 weight percent to about 30 weight percent, and about 30 weightpercent to about 35 weight percent of the chewing gum composition,generally comprises combinations of elastomers, softeners(plasticizers), emulsifiers, resins, and fillers. Such componentsgenerally are considered food grade, recognized as safe (GRA), and/orare U.S. Food and Drug Administration (FDA)-approved.

Elastomers, the primary component of the gum base, provide the rubbery,cohesive nature to gums and can include one or more natural rubbers(e.g., smoked latex, liquid latex, or guayule); natural gums (e.g.,jelutong, perillo, sorva, massaranduba balata, massaranduba chocolate,nispero, rosindinha, chicle, and gutta hang kang); or syntheticelastomers (e.g., butadiene-styrene copolymers, isobutylene-isoprenecopolymers, polybutadiene, polyisobutylene, and vinyl polymericelastomers). In a particular embodiment, the elastomer is present in thegum base in an amount in the range of about 3 weight percent to about 50weight percent of the gum base, such as, for example, in the range ofabout 3 weight percent to about 5 weight percent, about 5 weight percentto about 10 weight percent, about 10 weight percent to about 20 weightpercent, about 20 weight percent to about 30 weight percent, about 30weight percent to about 40 weight percent, and about 40 weight percentto about 50 weight percent of the gum base.

Resins are used to vary the firmness of the gum base and aid insoftening the elastomer component of the gum base. Non-limiting examplesof suitable resins include a rosin ester, a terpene resin (e.g., aterpene resin from α-pinene, β-pinene and/or d-limonene), polyvinylacetate, polyvinyl alcohol, ethylene vinyl acetate, and vinylacetate-vinyl laurate copolymers. Non-limiting examples of rosin estersinclude a glycerol ester of a partially hydrogenated rosin, a glycerolester of a polymerized rosin, a glycerol ester of a partially dimerizedrosin, a glycerol ester of rosin, a pentaerythritol ester of a partiallyhydrogenated rosin, a methyl ester of rosin, or a methyl ester of apartially hydrogenated rosin. In a particular embodiment, the resin ispresent in the gum base in an amount in the range of about 5 weightpercent to about 75 weight percent of the gum base, such as, forexample, in the range of about 5 weight percent to about 15 weightpercent, about 15 weight percent to about 25 weight percent, about 25weight percent to about 35 weight percent, about 35 weight percent toabout 45 weight percent, about 45 weight percent to about 55 weightpercent, about 55 weight percent to about 65 weight percent, and about65 weight percent to about 75 weight percent of the gum base.

Softeners, which also are known as plasticizers, are used to modify theease of chewing and/or mouthfeel of the chewing gum composition.Generally, softeners comprise oils, fats, waxes, and emulsifiers.Non-limiting examples of oils and fats include tallow, hydrogenatedtallow, large, hydrogenated or partially hydrogenated vegetable oils(e.g., soybean, canola, cottonseed, sunflower, palm, coconut, corn,safflower, or palm kernel oils), cocoa butter, glycerol monostearate,glycerol triacetate, glycerol abietate, leithin, monoglycerides,diglycerides, triglycerides acetylated monoglycerides, and free fattyacids. Non-limiting examples of waxes includepolypropylene/polyethylene/Fisher-Tropsch waxes, paraffin, andmicrocrystalline and natural waxes (e.g., candelilla, beeswas andcarnauba). Microcrystalline waxes, especially those with a high degreeof crystallinity and a high melting point, also may be considered asbodying agents or textural modifiers. In a particular embodiment, thesofteners are present in the gum base in an amount in the range of about0.5 weight percent to about 25 weight percent of the gum base, such as,for example, in the range of about 0.5 weight percent to about 1 weightpercent, about 1 weight percent to about 5 weight percent, about 5weight percent to about 10 weight percent, about 10 weight percent toabout 15 weight percent, about 15 weight percent to about 20 weightpercent, and about 20 weight percent to about 25 weight percent of thegum base.

Emulsifiers are used to form a uniform dispersion of the insoluble andsoluble phases of the chewing gum composition and also have plasticizingproperties. Suitable emulsifiers include glycerol monostearate (GMS),lecithin (Phosphatidyl choline), polyglycerol polyricinoleic acid(PPGR), mono and diglycerides of fatty acids, glycerol distearate,tracetin, acetylated monoglyceride, glycerol triactetate, and magnesiumstearate. In a particular embodiment, the emulsifiers are present in thegum base in an amount in the range of about 2 weight percent to about 30weight, such as, for example, in the range of about 2 weight percent toabout 5 weight percent, about 5 weight percent to about 10 weightpercent, about 10 weight percent to about 15 weight percent, about 15weight percent to about 20 weight percent, about 20 weight percent toabout 25 weight percent, and about 25 weight percent to about 30 weightpercent of the gum base.

The chewing gum composition also may comprise adjuvants or fillers ineither the gum base and/or the soluble portion of the chewing gumcomposition. Suitable adjuvants and fillers include lecithin, inulin,polydextrin, calcium carbonate, magnesium carbonate, magnesium silicate,ground limestome, aluminum hydroxide, aluminum silicate, talc, clay,alumina, titanium dioxide, and calcium phosphate. In particularembodiments, lecithin can be used as an inert filler to decrease thestickiness of the chewing gum composition. In other particularembodiments, lactic acid copolymers, proteins (e.g., gluten and/or zein)and/or guar can be used to create a gum that is more readilybiodegradable. The adjuvants or fillers are generally present in the gumbase in an amount up to about 20 weight percent of the gum base. Otheroptional ingredients include coloring agents, whiteners, preservatives,and flavors.

In particular embodiments of the chewing gum composition, the gum basecomprises about 5 weight percent to about 95 weight percent of thechewing gum composition, such as, for example, about 5 weight percent toabout 10 weight percent, about 10 weight percent to about 15 weightpercent, about 15 weight percent to about 20 weight percent, about 20weight percent to about 25 weight percent, about 25 weight percent toabout 30 weight percent, about 30 weight percent to about 50 weightpercent, and about 50 weight percent to about 95 weight percent, moredesirably about 15 to about 50 weight percent of the chewing gumcomposition, and even more desirably from about 20 to about 30 weightpercent of the chewing gum composition.

The soluble portion of the chewing gum composition may optionallyinclude other artificial or natural sweeteners, bulk sweeteners,softeners, emulsifiers, flavoring agents, coloring agents, adjuvants,fillers, functional agents (e.g., pharmaceutical agents or nutrients),or combinations thereof. Suitable examples of softeners and emulsifiersare described above.

Bulk sweeteners include both caloric and non-caloric compounds.Non-limiting examples of bulk sweeteners include sucrose, dextrose,maltose, dextrin, dried invert sugar, fructose, high fructose cornsyrup, levulose, galactose, corn syrup solids, tagatose, polyols (e.g.,sorbitol, mannitol, xylitol, lactitol, erythritol, and maltitol),hydrogenated starch hydrolysates, isomalt, trehalose, and mixturesthereof. In particular embodiments, the bulk sweetener is present in thechewing gum composition in an amount in the range of about 1 weightpercent to about 75 weight percent of the chewing gum composition, suchas, for example, about 1 weight percent to about 15 weight percent,about 15 weight percent to about 30 weight percent, about 30 weightpercent to about 45 weight percent, about 45 weight percent to about 60weight percent, and about 60 weight percent to about 75 weight percent.

Flavoring agents may be used in either the insoluble gum base or solubleportion of the chewing gum composition. Such flavoring agents may benatural or artificial flavors. In a particular embodiment, the flavoringagent comprises an essential oil, such as an oil derived from a plant ora fruit, peppermint oil, spearmint oil, other mint oils, clove oil,cinnamon oil, oil of wintergreen, bay, thyme, cedar leaf, nutmeg,allspice, sage, mace, and almonds. In another particular embodiment, theflavoring agent comprises a plant extract or a fruit essence such asapple, banana, watermelon, pear, peach, grape, strawberry, raspberry,cherry, plum, pineapple, apricot, and mixtures thereof. In still anotherparticular embodiment, the flavoring agent comprises a citrus flavor,such as an extract, essence, or oil of lemon, lime, orange, tangerine,grapefruit, citron, or kumquat.

In a particular embodiment, a chewing gum composition comprises or asweetener composition comprising Reb DEMNO and a gum base. In aparticular embodiment, Reb DEMNO is present in the chewing gumcomposition in an amount in the range of about 1 ppm to about 10,000 ppmof the chewing gum composition, such as, for example, in the range ofabout 1 ppm to about 10 ppm, about 10 ppm to about 100 ppm, about 100ppm to about 1,000 ppm, and about 1,000 ppm to about 10,000 ppm.

Cereal Compositions

In one embodiment, a cereal composition comprises Reb DEMNO. In anotherembodiment, a cereal composition comprises a sweetener compositioncomprising Reb DEMNO. Cereal compositions typically are eaten either asstaple foods or as snacks. Non-limiting examples of cereal compositionsfor use in particular embodiments include ready-to-eat cereals as wellas hot cereals. Ready-to-eat cereals are cereals which may be eatenwithout further processing (i.e. cooking) by the consumer. Examples ofready-to-eat cereals include breakfast cereals and snack bars. Breakfastcereals typically are processed to produce a shredded, flaky, puffy, orextruded form. Breakfast cereals generally are eaten cold and are oftenmixed with milk and/or fruit. Snack bars include, for example, energybars, rice cakes, granola bars, and nutritional bars. Hot cerealsgenerally are cooked, usually in either milk or water, before beingeaten. Non-limiting examples of hot cereals include grits, porridge,polenta, rice, and rolled oats.

Cereal compositions generally comprise at least one cereal ingredient.As used herein, the term “cereal ingredient” denotes materials such aswhole or part grains, whole or part seeds, and whole or part grass.Non-limiting examples of cereal ingredients for use in particularembodiments include maize, wheat, rice, barley, bran, bran endosperm,bulgur, soghums, millets, oats, rye, triticale, buchwheat, fonio,quinoa, bean, soybean, amaranth, teff, spelt, and kaniwa.

In a particular embodiment, the cereal composition comprises Reb DEMNOor a sweetener composition comprising Reb DEMNO and at least one cerealingredient. Reb DEMNO or the sweetener composition comprising Reb DEMNOmay be added to the cereal composition in a variety of ways, such as,for example, as a coating, as a frosting, as a glaze, or as a matrixblend (i.e. added as an ingredient to the cereal formulation prior tothe preparation of the final cereal product).

Accordingly, in a particular embodiment, Reb DEMNO or a sweetenercomposition comprising Reb DEMNO is added to the cereal composition as amatrix blend. In one embodiment, Reb DEMNO or a sweetener compositioncomprising Reb DEMNO is blended with a hot cereal prior to cooking toprovide a sweetened hot cereal product. In another embodiment, Reb DEMNOor a sweetener comprising Reb DEMNO is blended with the cereal matrixbefore the cereal is extruded.

In another particular embodiment, Reb DEMNO or a sweetener compositioncomprising Reb DEMNO is added to the cereal composition as a coating,such as, for example, by combining Reb DEMNO or a sweetener comprisingReb DEMNO with a food grade oil and applying the mixture onto thecereal. In a different embodiment, Reb DEMNO or a sweetener compositioncomprising Reb DEMNO and the food grade oil may be applied to the cerealseparately, by applying either the oil or the sweetener first.Non-limiting examples of food grade oils for use in particularembodiments include vegetable oils such as corn oil, soybean oil,cottonseed oil, peanut oil, coconut oil, canola oil, olive oil, sesameseed oil, palm oil, palm kernel oil, and mixtures thereof. In yetanother embodiment, food grade fats may be used in place of the oils,provided that the fat is melted prior to applying the fat onto thecereal.

In another embodiment, the Reb DEMNO or a sweetener compositioncomprising Reb DEMNO is added to the cereal composition as a glaze.Non-limiting examples of glazing agents for use in particularembodiments include corn syrup, honey syrups and honey syrup solids,maple syrups and maple syrup solids, sucrose, isomalt, polydextrose,polyols, hydrogenated starch hydrolysate, aqueous solutions thereof, andmixtures thereof. In another such embodiment, Reb DEMNO or a sweetenercomposition comprising Reb DEMNO is added as a glaze by combining with aglazing agent and a food grade oil or fat and applying the mixture tothe cereal. In yet another embodiment, a gum system, such as, forexample, gum acacia, carboxymethyl cellulose, or algin, may be added tothe glaze to provide structural support. In addition, the glaze also mayinclude a coloring agent, and also may include a flavor.

In another embodiment, Reb DEMNO or a sweetener composition comprisingReb DEMNO is added to the cereal composition as a frosting. In one suchembodiment, Reb DEMNO or a sweetener composition comprising Reb DEMNO iscombined with water and a frosting agent and then applied to the cereal.Non-limiting examples of frosting agents for use in particularembodiments include maltodextrin, sucrose, starch, polyols, and mixturesthereof. The frosting also may include a food grade oil, a food gradefat, a coloring agent, and/or a flavor.

Generally, the amount of Reb DEMNO in a cereal composition varies widelydepending on the particular type of cereal composition and its desiredsweetness. Those of ordinary skill in the art can readily discern theappropriate amount of sweetener to put in the cereal composition. In aparticular embodiment, Reb DEMNO is present in the cereal composition inan amount in the range of about 0.02 weight percent to about 1.5 weightpercent of the cereal composition, such as, for example, in the range ofabout 0.02 weight percent to about 0.2 weight percent, about 0.2 weightpercent to about 1 weight percent, and about 1 weight percent to about1.5 weight percent, and the at least one additive is present in thecereal composition in an amount in the range of about 1 weight percentto about 5 weight percent of the cereal composition, such as, forexample, in the range of about 1 weight percent to about 2 weightpercent, about 2 weight percent to about 3 weight percent, about 3weight percent to about 4 weight percent, and about 4 weight percent toabout 5 weight percent.

Baked Goods

In one embodiment, a baked good comprises Reb DEMNO. In anotherembodiment, a baked good comprises a sweetener composition comprisingReb DEMNO. Baked goods, as used herein, include ready to eat and allready to bake products, flours, and mixes requiring preparation beforeserving. Non-limiting examples of baked goods include cakes, crackers,cookies, brownies, muffins, rolls, bagels, donuts, strudels, pastries,croissants, biscuits, bread, bread products, and buns.

Preferred baked goods in accordance with embodiments of this inventioncan be classified into three groups: bread-type doughs (e.g., whitebreads, variety breads, soft buns, hard rolls, bagels, pizza dough, andflour tortillas), sweet doughs (e.g., danishes, croissants, crackers,puff pastry, pie crust, biscuits, and cookies), and batters (e.g., cakessuch as sponge, pound, devil's food, cheesecake, and layer cake, donutsor other yeast raised cakes, brownies, and muffins). Doughs generallyare characterized as being flour-based, whereas batters are morewater-based.

Baked goods in accordance with particular embodiments of this inventiongenerally comprise a combination of sweetener, water, and fat. Bakedgoods made in accordance with many embodiments of this invention alsocontain flour in order to make a dough or a batter. The term “dough” asused herein is a mixture of flour and other ingredients stiff enough toknead or roll. The term “batter” as used herein consists of flour,liquids such as milk or water, and other ingredients, and is thin enoughto pour or drop from a spoon. Desirably, in accordance with particularembodiments of the invention, the flour is present in the baked goods inan amount in the range of about 15 to about 60% on a dry weight basis,more desirably from about 15% to about 23%, about 23% to about 35%,about 35% to about 48% and about 48% to about 60% on a dry weight basis.

The type of flour may be selected based on the desired product.Generally, the flour comprises an edible non-toxic flour that isconventionally utilized in baked goods. According to particularembodiments, the flour may be a bleached bake flour, general purposeflour, or unbleached flour. In other particular embodiments, flours alsomay be used that have been treated in other manners. For example, inparticular embodiments flour may be enriched with additional vitamins,minerals, or proteins. Non-limiting examples of flours suitable for usein particular embodiments of the invention include wheat, corn meal,whole grain, fractions of whole grains (wheat, bran, and oatmeal), andcombinations thereof. Starches or farinaceous material also may be usedas the flour in particular embodiments. Common food starches generallyare derived from potato, corn, wheat, barley, oat, tapioca, arrow root,and sago. Modified starches and pregelatinized starches also may be usedin particular embodiments of the invention.

The type of fat or oil used in particular embodiments of the inventionmay comprise any edible fat, oil, or combination thereof that issuitable for baking. Non-limiting examples of fats suitable for use inparticular embodiments of the invention include vegetable oils, tallow,lard, marine oils, and combinations thereof. According to particularembodiments, the fats may be fractionated, partially hydrogenated,and/or interesterified. In another particular embodiment, the fatdesirably comprises reduced, low calorie, or non-digestible fats, fatsubstitutes, or synthetic fats. In yet another particular embodiment,shortenings, fats, or mixtures of hard and soft fats also may be used.In particular embodiments, shortenings may be derived principally fromtriglycerides derived from vegetable sources (e.g., cotton seed oil,soybean oil, peanut oil, linseed oil, sesame oil, palm oil, palm kerneloil, rapeseed oil, safflower oil, coconut oil, corn oil, sunflower seedoil, and mixtures thereof). Synthetic or natural triglycerides of fattyacids having chain lengths from 8 to 24 carbon atoms also may be used inparticular embodiments. Desirably, in accordance with particularembodiments of this invention, the fat is present in the baked good inan amount in the range of about 2% to about 35% by weight on a drybasis, more desirably from about 2% to about 12%, about 12% to about22%, about 22% to about 29%, and about 29% to about 35% by weight on adry basis.

Baked goods in accordance with particular embodiments of this inventionalso comprise water in amounts sufficient to provide the desiredconsistency, enabling proper forming, machining and cutting of the bakedgood prior or subsequent to cooking. The total moisture content of thebaked good includes any water added directly to the baked good as wellas water present in separately added ingredients (e.g., flour, whichgenerally includes about 12% to about 14% by weight moisture).Desirably, in accordance with particular embodiments of this invention,the water is present in the baked good in an amount up to about 25%,such as, for example, up to about 5%, up to about 10%, up to about 15%,up to about 20%, and up to about 25% by weight of the baked good.

Baked goods in accordance with particular embodiments of this inventionalso may comprise a number of additional conventional ingredients suchas leavening agents, flavors, colors, milk, milk by-products, egg, eggby-products, cocoa, vanilla or other flavoring, as well as inclusionssuch as nuts, raisins, cherries, apples, apricots, peaches, otherfruits, citrus peel, preservative, coconuts, flavored chips such achocolate chips, butterscotch chips, and caramel chips, and combinationsthereof. In particular embodiments, the baked goods may also compriseemulsifiers, such as lecithin and monoglycerides.

According to particular embodiments of this invention, leavening agentsmay comprise chemical leavening agents or yeast leavening agents.Non-limiting examples of chemical leavening agents suitable for use inparticular embodiments of this invention include baking soda (e.g.,sodium, potassium, or aluminum bicarbonate), baking acid (e.g., sodiumaluminum phosphate, monocalcium phosphate, or dicalcium phosphate), andcombinations thereof.

In accordance with another particular embodiment of this invention,cocoa may comprise natural or “Dutched” chocolate from which asubstantial portion of the fat or cocoa butter has been expressed orremoved by solvent extraction, pressing, or other means. In a particularembodiment, it may be necessary to reduce the amount of fat in a bakedgood comprising chocolate because of the additional fat present in cocoabutter. In particular embodiments, it may be necessary to add largeramounts of chocolate as compared to cocoa in order to provide anequivalent amount of flavoring and coloring.

Baked goods generally also comprise caloric sweeteners, such as sucrose,high fructose corn syrup, erythritol, molasses, honey, or brown sugar.In exemplary embodiments of the baked goods provided herein, the caloricsweetener is replaced partially or totally with Reb DEMNO or a sweetenercomposition comprising Reb DEMNO. Accordingly, in one embodiment a bakedgood comprises Reb DEMNO or a sweetener composition comprising Reb DEMNOin combination with a fat, water, and optionally flour. In a particularembodiment, the baked good optionally may include other natural and/orsynthetic high-potency sweeteners and/or bulk sweeteners.

Dairy Products

In one embodiment, a dairy product comprises Reb DEMNO. In anotherembodiment, a dairy product comprises a sweetener composition comprisingReb DEMNO. Dairy products and processes for making dairy productssuitable for use in this invention are well known to those of ordinaryskill in the art. Dairy products, as used herein, comprise milk orfoodstuffs produced from milk. Non-limiting examples of dairy productssuitable for use in embodiments of this invention include milk, milkcream, sour cream, crème fraiche, buttermilk, cultured buttermilk, milkpowder, condensed milk, evaporated milk, butter, cheese, cottage cheese,cream cheese, yogurt, ice cream, frozen custard, frozen yogurt, gelato,vla, piima, filmjdlk, kajmak, kephir, viili, kumiss, airag, ice milk,casein, ayran, lassi, khoa, or combinations thereof.

Milk is a fluid secreted by the mammary glands of female mammals for thenourishment of their young. The female ability to produce milk is one ofthe defining characteristics of mammals and provides the primary sourceof nutrition for newborns before they are able to digest more diversefoods. In particular embodiments of this invention, the dairy productsare derived from the raw milk of cows, goats, sheep, horses, donkeys,camels, water buffalo, yaks, reindeer, moose, or humans.

In particular embodiments of this invention, the processing of the dairyproduct from raw milk generally comprises the steps of pasteurizing,creaming, and homogenizing. Although raw milk may be consumed withoutpasteurization, it usually is pasteurized to destroy harmfulmicroorganisms such as bacteria, viruses, protozoa, molds, and yeasts.Pasteurizing generally comprises heating the milk to a high temperaturefor a short period of time to substantially reduce the number ofmicroorganisms, thereby reducing the risk of disease.

Creaming traditionally follows pasteurization step, and involves theseparation of milk into a higher-fat cream layer and a lower-fat milklayer. Milk will separate into milk and cream layers upon standing fortwelve to twenty-four hours. The cream rises to the top of the milklayer and may be skimmed and used as a separate dairy product.Alternatively, centrifuges may be used to separate the cream from themilk. The remaining milk is classified according to the fat content ofthe milk, non-limiting examples of which include whole, 2%, 1%, and skimmilk.

After removing the desired amount of fat from the milk by creaming, milkis often homogenized. Homogenization prevents cream from separating fromthe milk and generally involves pumping the milk at high pressuresthrough narrow tubes in order to break up fat globules in the milk.Pasteurization, creaming, and homogenization of milk are common but arenot required to produce consumable dairy products. Accordingly, suitabledairy products for use in embodiments of this invention may undergo noprocessing steps, a single processing step, or combinations of theprocessing steps described herein. Suitable dairy products for use inembodiments of this invention may also undergo processing steps inaddition to or apart from the processing steps described herein.

Particular embodiments of this invention comprise dairy productsproduced from milk by additional processing steps. As described above,cream may be skimmed from the top of milk or separated from the milkusing machine-centrifuges. In a particular embodiment, the dairy productcomprises sour cream, a dairy product rich in fats that is obtained byfermenting cream using a bacterial culture. The bacteria produce lacticacid during fermentation, which sours and thickens the cream. In anotherparticular embodiment, the dairy product comprises crème fraiche, aheavy cream slightly soured with bacterial culture in a similar mannerto sour cream. Crème fraiche ordinarily is not as thick or as sour assour cream. In yet another particular embodiment, the dairy productcomprises cultured buttermilk. Cultured buttermilk is obtained by addingbacteria to milk. The resulting fermentation, in which the bacterialculture turns lactose into lactic acid, gives cultured buttermilk a sourtaste. Although it is produced in a different manner, culturedbuttermilk generally is similar to traditional buttermilk, which is aby-product of butter manufacture.

According to other particular embodiments of this invention, the dairyproducts comprise milk powder, condensed milk, evaporated milk, orcombinations thereof. Milk powder, condensed milk, and evaporated milkgenerally are produced by removing water from milk. In a particularembodiment, the dairy product comprises a milk powder comprising driedmilk solids with a low moisture content. In another particularembodiment, the dairy product comprises condensed milk. Condensed milkgenerally comprises milk with a reduced water content and addedsweetener, yielding a thick, sweet product with a long shelf-life. Inyet another particular embodiment, the dairy product comprisesevaporated milk. Evaporated milk generally comprises fresh, homogenizedmilk from which about 60% of the water has been removed, that has beenchilled, fortified with additives such as vitamins and stabilizers,packaged, and finally sterilized. According to another particularembodiment of this invention, the dairy product comprises a dry creamerand Reb DEMNO or a Reb DEMNO sweetener composition.

In another particular embodiment, the dairy product provided hereincomprises butter. Butter generally is made by churning fresh orfermented cream or milk. Butter generally comprises butterfatsurrounding small droplets comprising mostly water and milk proteins.The churning process damages the membranes surrounding the microscopicglobules of butterfat, allowing the milk fats to conjoin and to separatefrom the other parts of the cream. In yet another particular embodiment,the dairy product comprises buttermilk, which is the sour-tasting liquidremaining after producing butter from full-cream milk by the churningprocess.

In still another particular embodiment, the dairy product comprisescheese, a solid foodstuff produced by curdling milk using a combinationof rennet or rennet substitutes and acidification. Rennet, a naturalcomplex of enzymes produced in mammalian stomachs to digest milk, isused in cheese-making to curdle the milk, causing it to separate intosolids known as curds and liquids known as whey. Generally, rennet isobtained from the stomachs of young ruminants, such as calves; however,alternative sources of rennet include some plants, microbial organisms,and genetically modified bacteria, fungus, or yeast. In addition, milkmay be coagulated by adding acid, such as citric acid. Generally, acombination of rennet and/or acidification is used to curdle the milk.After separating the milk into curds and whey, some cheeses are made bysimply draining, salting, and packaging the curds. For most cheeses,however, more processing is needed. Many different methods may be usedto produce the hundreds of available varieties of cheese. Processingmethods include heating the cheese, cutting it into small cubes todrain, salting, stretching, cheddaring, washing, molding, aging, andripening. Some cheeses, such as the blue cheeses, have additionalbacteria or molds introduced to them before or during aging, impartingflavor and aroma to the finished product. Cottage cheese is a cheesecurd product with a mild flavor that is drained but not pressed so thatsome whey remains. The curd is usually washed to remove acidity. Creamcheese is a soft, mild-tasting, white cheese with a high fat contentthat is produced by adding cream to milk and then curdling to form arich curd. Alternatively, cream cheese can be made from skim milk withcream added to the curd. It should be understood that cheese, as usedherein, comprises all solid foodstuff produced by the curdling milk.

In another particular embodiment of this invention, the dairy productcomprises yogurt. Yogurt generally is produced by the bacterialfermentation of milk. The fermentation of lactose produces lactic acid,which acts on proteins in milk to give the yogurt a gel-like texture andtartness. In particularly desirable embodiments, the yogurt may besweetened with a sweetener and/or flavored. Non-limiting examples offlavorings include, but are not limited to, fruits (e.g., peach,strawberry, banana), vanilla, and chocolate. Yogurt, as used herein,also includes yogurt varieties with different consistencies andviscosities, such as dahi, dadih or dadiah, labneh or labaneh,bulgarian, kefir, and matsoni. In another particular embodiment, thedairy product comprises a yogurt-based beverage, also known as drinkableyogurt or a yogurt smoothie. In particularly desirable embodiments, theyogurt-based beverage may comprise sweeteners, flavorings, otheringredients, or combinations thereof.

Other dairy products beyond those described herein may be used inparticular embodiments of this invention. Such dairy products are wellknown to those of ordinary skill in the art, non-limiting examples ofwhich include milk, milk and juice, coffee, tea, vla, piima, filmjolk,kajmak, kephir, viili, kumiss, airag, ice milk, casein, ayran, lassi,and khoa.

According to particular embodiments of this invention, the dairycompositions also may comprise other additives. Non-limiting examples ofsuitable additives include sweeteners and flavorants such as chocolate,strawberry, and banana. Particular embodiments of the dairy compositionsprovided herein also may comprise additional nutritional supplementssuch as vitamins (e.g., vitamin D) and minerals (e.g., calcium) toimprove the nutritional composition of the milk.

In a particularly desirable embodiment, the dairy composition comprisesReb DEMNO or a sweetener composition comprising Reb DEMNO in combinationwith a dairy product. In a particular embodiment, Reb DEMNO is presentin the dairy composition in an amount in the range of about 200 ppm toabout 20,000 ppm of the dairy composition, such as, for example, in therange of about 200 ppm to about 2,000 ppm, and about 2,000 ppm to about20,000 ppm.

Reb DEMNO or sweetener compositions comprising Reb DEMNO are alsosuitable for use in processed agricultural products, livestock productsor seafood; processed meat products such as sausage and the like; retortfood products, pickles, preserves boiled in soy sauce, delicacies, sidedishes; soups; snacks such as potato chips, cookies, or the like; asshredded filler, leaf, stem, stalk, homogenized leaf cured and animalfeed.

Tabletop Sweetener Compositions

Tabletop sweetener compositions containing Reb DEMNO are alsocontemplated herein. The tabletop composition can further include atleast one bulking agent, additive, anti-caking agent, functionalingredient or combination thereof.

Suitable “bulking agents” include, but are not limited to, maltodextrin(10 DE, 18 DE, or 5 DE), corn syrup solids (20 or 36 DE), sucrose,fructose, glucose, invert sugar, sorbitol, xylose, ribulose, mannose,xylitol, mannitol, galactitol, erythritol, maltitol, lactitol, isomalt,maltose, tagatose, lactose, inulin, glycerol, propylene glycol, polyols,polydextrose, fructooligosaccharides, cellulose and cellulosederivatives, and the like, and mixtures thereof. Additionally, inaccordance with still other embodiments of the invention, granulatedsugar (sucrose) or other caloric sweeteners such as crystallinefructose, other carbohydrates, or sugar alcohol can be used as a bulkingagent due to their provision of good content uniformity without theaddition of significant calories.

As used herein, the phrase “anti-caking agent” and “flow agent” refer toany composition which assists in content uniformity and uniformdissolution. In accordance with particular embodiments, non-limitingexamples of anti-caking agents include cream of tartar, calciumsilicate, silicon dioxide, microcrystalline cellulose (Avicel, FMCBioPolymer, Philadelphia, Pa.), and tricalcium phosphate. In oneembodiment, the anti-caking agents are present in the tabletopfunctional sweetener composition in an amount from about 0.001% byweight to about 3% by weight of the tabletop functional sweetenercomposition, such as, for example, from about 0.001% by weight to about0.01% by weight, about 0.01% by weight to about 0.1% by weight, about0.1% by weight to about 1% by weight, about 1% by weight to about 2% byweight, and about 2% by weight to about 3% by weight of the tabletopfunctional sweetener composition.

The tabletop sweetener compositions can be packaged in any form known inthe art. Non-limiting forms include, but are not limited to, powderform, granular form, packets, tablets, sachets, pellets, cubes, solids,and liquids.

In one embodiment, the tabletop sweetener composition is asingle-serving (portion control) packet comprising a dry-blend.Dry-blend formulations generally may comprise powder or granules.Although the tabletop sweetener composition may be in a packet of anysize, an illustrative non-limiting example of conventional portioncontrol tabletop sweetener packets are approximately 2.5 by 1.5 inchesand hold approximately 1 gram of a sweetener composition having asweetness equivalent to 2 teaspoons of granulated sugar (˜8 g). Theamount of Reb DEMNO in a dry-blend tabletop sweetener formulation canvary. In a particular embodiment, a dry-blend tabletop sweetenerformulation may contain Reb DEMNO in an amount from about 1% (w/w) toabout 10% (w/w) of the tabletop sweetener composition, such as, forexample, from about 1% (w/w) to about 2% (w/w), about 2% (w/w) to about4% (w/w), about 4% (w/w) to about 6% (w/w), about 6% (w/w) to about 8%(w/w), and about 8% (w/w) to about 10% (w/w).

Solid tabletop sweetener embodiments include cubes and tablets. Anon-limiting example of conventional cubes are equivalent in size to astandard cube of granulated sugar, which is approximately 2.2×2.2×2.2cm³ and weigh approximately 8 g. In one embodiment, a solid tabletopsweetener is in the form of a tablet or any other form known to thoseskilled in the art.

A tabletop sweetener composition also may be embodied in the form of aliquid, wherein Reb DEMNO is combined with a liquid carrier. Suitablenon-limiting examples of carrier agents for liquid tabletop functionalsweeteners include water, alcohol, polyol, glycerin base or citric acidbase dissolved in water, and mixtures thereof. The sweetness equivalentof a tabletop sweetener composition for any of the forms describedherein or known in the art may be varied to obtain a desired sweetnessprofile. For example, a tabletop sweetener composition may comprise asweetness comparable to that of an equivalent amount of standard sugar.In another embodiment, the tabletop sweetener composition may comprise asweetness of up to 100 times that of an equivalent amount of sugar. Inanother embodiment, the tabletop sweetener composition may comprise asweetness of up to 90 times, 80 times, 70 times, 60 times, 50 times, 40times, 30 times, 20 times, 10 times, 9 times, 8 times, 7 times, 6 times,5 times, 4 times, 3 times, and 2 times that of an equivalent amount ofsugar.

Beverage and Beverage Products

In one embodiment, the sweetened consumable is a beverage product. Asused herein a “beverage product” is a ready-to-drink beverage, abeverage concentrate, a beverage syrup, or a powdered beverage. Suitableready-to-drink beverages include carbonated and non-carbonatedbeverages. Carbonated beverages include, but are not limited to,enhanced sparkling beverages, cola, lemon-lime flavored sparklingbeverage, orange flavored sparkling beverage, grape flavored sparklingbeverage, strawberry flavored sparkling beverage, pineapple flavoredsparkling beverage, ginger-ale, soft drinks and root beer.Non-carbonated beverages include, but are not limited to fruit juice,fruit-flavored juice, juice drinks, nectars, vegetable juice,vegetable-flavored juice, sports drinks, energy drinks, enhanced waterdrinks, enhanced water with vitamins, near water drinks (e.g., waterwith natural or synthetic flavorants), coconut water, tea type drinks(e.g. black tea, green tea, red tea, oolong tea), coffee, cocoa drink,beverage containing milk components (e.g. milk beverages, coffeecontaining milk components, café au lait, milk tea, fruit milkbeverages), beverages containing cereal extracts, smoothies andcombinations thereof.

Beverage concentrates and beverage syrups are prepared with an initialvolume of liquid matrix (e.g. water) and the desired beverageingredients. Full strength beverages are then prepared by adding furthervolumes of water. Powdered beverages are prepared by dry-mixing all ofthe beverage ingredients in the absence of a liquid matrix. Fullstrength beverages are then prepared by adding the full volume of water.

Beverages comprise a liquid matrix, i.e. the basic ingredient in whichthe ingredients-including the sweetener or sweetener compositions—aredissolved. In one embodiment, a beverage comprises water of beveragequality as the liquid matrix, such as, for example deionized water,distilled water, reverse osmosis water, carbon-treated water, purifiedwater, demineralized water, carbonated water and combinations thereof,can be used. Additional suitable liquid matrices include, but are notlimited to phosphoric acid, phosphate buffer, citric acid and citratebuffer.

In one embodiment, a beverage contains Reb DEMNO as the sole sweetener.

In another embodiment, a beverage contains a sweetener compositioncomprising Reb DEMNO. Any sweetener composition comprising Reb DEMNOdetailed herein can be used in the beverages.

In another embodiment, a method of preparing a beverage comprisescombining a liquid matrix and Reb DEMNO. The method can further compriseaddition of one or more sweeteners, additives and/or functionalingredients.

In still another embodiment, a method of preparing a beverage comprisescombining a liquid matrix and a sweetener composition comprising RebDEMNO.

In one embodiment, a beverage contains Reb DEMNO in an amount rangingfrom about 1 ppm to about 10,000 ppm, such as, for example, from about 1ppm to about 10 ppm, about 10 ppm to about 100 ppm, about 100 ppm toabout 1,000 ppm, and about 1,000 ppm to about 10,000 ppm. In anotherembodiment, Reb DEMNO is present in a beverage in an amount ranging fromabout 100 ppm to about 600 ppm. In yet other embodiments, Reb DEMNO ispresent in a beverage in an amount ranging from about 100 to about 200ppm, from about 100 ppm to about 300 ppm, from about 100 ppm to about400 ppm, or from about 100 ppm to about 500 ppm. In still anotherembodiment, Reb DEMNO is present in a beverage in an amount ranging fromabout 300 to about 700 ppm, such as, for example, from about 400 ppm toabout 600 ppm. In a particular embodiment, Reb DEMNO is present in abeverage an amount of about 500 ppm.

In another embodiment, a beverage contains a sweetener compositioncontaining Reb DEMNO, wherein Reb DEMNO is present in the beverage in anamount ranging from about 1 ppm to about 10,000 ppm, such as, forexample, from about 1 ppm to about 10 ppm, about 10 ppm to about 100ppm, about 100 ppm to about 1,000 ppm, and about 1,000 ppm to about10,000 ppm. In another embodiment, Reb DEMNO is present in the beveragein an amount ranging from about 100 ppm to about 600 ppm. In yet otherembodiments, Reb DEMNO is present in the beverage in an amount rangingfrom about 100 to about 200 ppm, from about 100 ppm to about 300 ppm,from about 100 ppm to about 400 ppm, or from about 100 ppm to about 500ppm. In still another embodiment, Reb DEMNO is present in the beveragein an amount ranging from about 300 to about 700 ppm, such as, forexample, from about 400 ppm to about 600 ppm. In a particularembodiment, Reb DEMNO is present in the beverage in an amount of about500 ppm.

The beverage can further include at least one additional sweetener. Anyof the sweeteners detailed herein can be used, including natural,non-natural, or synthetic sweeteners.

In one embodiment, carbohydrate sweeteners can be present in thebeverage in a concentration from about 100 ppm to about 140,000 ppm,such as, for example, from about 100 ppm to about 1,000 ppm, about 1,000ppm to about 10,000 ppm, about 10,000 ppm to about 100,000 ppm, andabout 100,000 ppm to about 140,000 ppm. Synthetic sweeteners may bepresent in the beverage in a concentration from about 0.3 ppm to about3,500 ppm, such as, for example, from about 0.3 ppm to about 3 ppm,about 3 ppm to about 30 ppm, about 30 ppm to about 300 ppm, about 300ppm to about 3,000 ppm, and about 3,000 ppm to about 3,500 ppm. Naturalhigh potency sweeteners may be present in the beverage in aconcentration from about 0.1 ppm to about 3,000 ppm, such as, forexample, about 0.1 ppm to about 1 ppm, about 1 ppm to about 10 ppm,about 10 ppm to about 100 ppm, about 100 ppm to about 1,000 ppm, about1,000 ppm to about 3,000 ppm.

The beverage can further include additives including, but are notlimited to, carbohydrates, polyols, amino acids and their correspondingsalts, poly-amino acids and their corresponding salts, sugar acids andtheir corresponding salts, nucleotides, organic acids, inorganic acids,organic salts including organic acid salts and organic base salts,inorganic salts, bitter compounds, caffeine, flavorants and flavoringingredients, astringent compounds, proteins or protein hydrolysates,surfactants, emulsifiers, weighing agents, juice, dairy, cereal andother plant extracts, flavonoids, alcohols, polymers and combinationsthereof. Any suitable additive described herein can be used.

In one embodiment, the polyol can be present in the beverage in aconcentration from about 100 ppm to about 250,000 ppm, such as, forexample, from about 100 ppm to about 1,000 ppm, about 1,000 ppm to about5,000 ppm, about 5,000 ppm to about 40,000 ppm, about 40,000 ppm toabout 100,000 ppm, and about 100,000 ppm to about 250,000 ppm.

In another embodiment, the amino acid can be present in the beverage ina concentration from about 10 ppm to about 50,000 ppm, such as, forexample, from about 1,000 ppm to about 10,000 ppm, from about 2,500 ppmto about 5,000 ppm or from about 250 ppm to about 7,500 ppm.

In still another embodiment, the nucleotide can be present in thebeverage in a concentration from about 5 ppm to about 1,000 ppm, suchas, for example, from about 5 ppm to about 10 ppm, about 10 ppm to about100 ppm, and about 100 ppm to about 1,000 ppm.

In yet another embodiment, the organic acid additive can be present inthe beverage in a concentration from about 10 ppm to about 5,000 ppm,such as, for example, from about 10 ppm to about 100 ppm, about 100 ppmto about 1,000 ppm, and about 1,000 ppm to about 5,000 ppm.

In yet another embodiment, the inorganic acid additive can be present inthe beverage in a concentration from about 25 ppm to about 25,000 ppm,such as, for example, from about 25 ppm to about 250 ppm, about 250 ppmto about 2,500 ppm, and about 2,500 ppm to about 25,000 ppm.

In still another embodiment, the bitter compound can be present in thebeverage in a concentration from about 25 ppm to about 25,000 ppm, suchas, for example, from about 25 ppm to about 250 ppm, about 250 ppm toabout 2,500 ppm, and about 2,500 ppm to about 25,000 ppm.

In yet another embodiment, the flavorant can be present in the beveragea concentration from about 0.1 ppm to about 4,000 ppm, such as, forexample, from about 0.1 ppm to about 1 ppm, about 1 ppm to about 10 ppm,about 10 ppm to about 100 ppm, about 100 ppm to about 1,000 ppm, andabout 1,000 ppm to about 4,000 ppm.

In a still further embodiment, the polymer can be present in thebeverage in a concentration from about 30 ppm to about 2,000 ppm, suchas, for example, from about 30 ppm to about 100 ppm, about 100 ppm toabout 500 ppm, about 500 ppm to about 1,000 ppm, and about 1,000 ppm toabout 2,000 ppm.

In another embodiment, the protein hydrolysate can be present in thebeverage in a concentration from about 200 ppm to about 50,000 ppm, suchas, for example, from about 200 ppm to about 500 ppm, about 500 ppm toabout 5,000 ppm, and about 5,000 ppm to about 50,000 ppm.

In yet another embodiment, the surfactant additive can be present in thebeverage in a concentration from about 30 ppm to about 2,000 ppm suchas, for example, from about 30 ppm to about 100 ppm, about 100 ppm toabout 500 ppm, about 500 ppm to about 1,000 ppm, and about 1,000 ppm toabout 2,000 ppm.

In still another embodiment, the flavonoid additive can be present inthe beverage a concentration from about 0.1 ppm to about 1,000 ppm, suchas, for example, from about 0.1 ppm to about 1 ppm, about 1 ppm to about10 ppm, about 10 ppm to about 100 ppm, and about 100 ppm to about 1,000ppm.

In yet another embodiment, the alcohol additive can be present in thebeverage in a concentration from about 625 ppm to about 10,000 ppm, suchas, for example, from about 625 ppm to about 1,000 ppm, about 1,000 ppmto about 5,000 ppm, about 5,000 ppm to about 10,000 ppm.

In a still further embodiment, the astringent additive can be present inthe beverage in a concentration from about 10 ppm to about 5,000 ppm,such as, for example, from about 10 ppm to about 100 ppm, about 100 ppmto about 1,000 ppm, and about 1,000 ppm to about 5,000 ppm.

The beverage can further contain one or more functional ingredients,detailed above. Functional ingredients include, but are not limited to,vitamins, minerals, antioxidants, preservatives, glucosamine,polyphenols and combinations thereof. Any suitable functional ingredientdescribed herein can be used.

It is contemplated that the pH of the sweetened consumable, such as, forexample, a beverage, does not materially or adversely affect the tasteof the sweetener. A non-limiting example of the pH range of thesweetenable composition may be from about 1.8 to about 10. A furtherexample includes a pH range from about 2 to about 5. In a particularembodiment, the pH of beverage can be from about 2.5 to about 4.2. Aperson with skill in the art will understand that the pH of the beveragecan vary based on the type of beverage. Dairy beverages, for example,can have pHs greater than 4.2.

The titratable acidity of a beverage comprising Reb DEMNO may, forexample, range from about 0.01% by weight to about 1.0% by weight ofbeverage, such as, for example, from about 0.01% by weight to 0.1% byweight, and about 0.1% by weight to 1.0% by weight of beverage.

In one embodiment, the sparkling beverage product has an acidity fromabout 0.01 to about 1.0% by weight of the beverage, such as, forexample, from about 0.01% by weight to about 0.05% by weight, about0.05% to about 0.25% by weight, about 0.25% by weight to about 0.50% byweight, and about 0.50% by weight to about 1.0% by weight of beverage.

The carbonation of a sparkling beverage product has 0 to about 2% (w/w)of carbon dioxide or its equivalent, such as, for example, from about0.1% (w/w) to about 1.0% (w/w) and about 1.0% (w/w) to about 2.0% (w/w).

The temperature of a beverage comprising Reb DEMNO may, for example,range from about 4° C. to about 100° C., such as, for example, fromabout 4° C. to about 25° C., about 25° C. to about 50° C., about 50° C.to about 75° C., and about 75° C. to about 100° C.

The beverage can be a mid-calorie beverage that has up to about 60calories per 8 oz serving.

The beverage can be a low-calorie beverage that has up to about 40calories per 8 oz serving.

The beverage can be a zero-calorie that has less than about 5 caloriesper 8 oz. serving.

In one embodiment, a beverage comprises between about 200 ppm and about500 ppm Reb DEMNO, such as, for example, between about 200 ppm to about300 ppm, about 300 ppm to about 400 ppm, and about 400 ppm to about 500ppm, wherein the liquid matrix of the beverage is selected from thegroup consisting of water, acidified water, phosphoric acid, phosphatebuffer, citric acid, citrate buffer, carbon-treated water andcombinations thereof. The pH of the beverage can be from about 2.5 toabout 4.2, such as, for example, from about 2.5 to about 3.0, about 3.0to about 3.5, and about 3.5 to about 4.2. The beverage can furtherinclude additives, such as, for example, erythritol. The beverage canfurther include functional ingredients, such as, for example vitamins.

In particular embodiments, a beverage comprises Reb DEMNO; a polyolselected from erythritol, maltitol, mannitol, xylitol, glycerol,sorbitol, and combinations thereof; and optionally at least oneadditional sweetener and/or functional ingredient. In a particularembodiment, the polyol is erythritol. In one embodiment, Reb DEMNO andthe polyol are present in the beverage in a weight ratio from about 1:1to about 1:800, such as, for example, from about 1:4 to about 1:800,from about 1:20 to about 1:600, from about 1:50 to about 1:300 or fromabout 1:75 to about 1:150. In another embodiment, Reb DEMNO is presentin the beverage in a concentration from about 1 ppm to about 10,000 ppm,such as, for example, from about 1 ppm to about 10 ppm, about 10 ppm toabout 100 ppm, about 100 ppm to about 1,000 ppm, and about 1,000 ppm toabout 10,000 ppm. The polyol, such as, for example, erythritol, ispresent in the beverage in a concentration from about 100 ppm to about250,000 ppm, such as, for example, from about 200 ppm to about 100000ppm, about 5,000 ppm to about 40,000 ppm, and from about 1,000 ppm toabout 35,000 ppm.

In a particular embodiment, a beverage comprises a sweetener compositioncomprising Reb DEMNO and erythritol as the sweetener component of thesweetener composition. Generally, erythritol can comprise from about0.1% to about 3.5% by weight of the sweetener component, such as, forexample, from about 0.1% to about 1%, about 1% to about 2%, and about 2%to about 3.5%. Reb DEMNO can be present in the beverage in aconcentration from about 50 ppm to about 600 ppm, such as, for example,from about 50 ppm to 100 ppm, about 100 ppm to 300 ppm, and about 50 ppmto 100 ppm. Erythritol can be from about 0.1% to about 3.5% by weight ofthe sweetener component, such as, for example, from about 0.1% to about1%, about 1% to about 2%, and about 2% to about 3.5%. In a particularembodiment, the concentration of Reb DEMNO in the beverage is about 300ppm and erythritol is 0.1% to about 3.5% by weight of the sweetenercomponent such as, for example, from about 0.1% to about 1%, about 1% toabout 2%, and about 2% to about 3.5%. The pH of the beverage ispreferably between about 2.5 to about 4.2, such as, for example, betweenabout 2.5 to about 3.0, about 3.0 to about 3.5, and about 3.5 to about4.2.

In particular embodiments, a beverage comprises Reb DEMNO; acarbohydrate sweetener selected from sucrose, fructose, glucose, maltoseand combinations thereof; and optionally at least one additionalsweetener and/or functional ingredient. The Reb DEMNO can be provided asa pure component or as part of a Stevia extract or steviol glycosidemixture, as described above. Reb DEMNO can be present in an amount fromabout 5% by weight to about 99% by weight on a dry basis in either asteviol glycoside mixture or a Stevia extract, such as for example, fromabout 5% by weight to about 25% weight, about 25% by weight to about 50%weight, about 50% by weight to about 75% weight, and about 75% by weightto about 99% weight. In one embodiment, Reb DEMNO and the carbohydrateare present in a sweetener composition in a weight ratio from about0.001:14 to about 1:0.01, such as, for example, from about 0.001:14 toabout 0.01:14, about 0.01:14 to about 0.1:14, about 0.1:14 to about1:14, about 1:14 to about 1:10, about 1:10 to about 1:1, about 1:1 toabout 1:0.1, and about 1:0.1 to about 1:0.01. In one embodiment, RebDEMNO is present in the beverage in a concentration from about 1 ppm toabout 10,000 ppm, such as, for example, from about 1 ppm to about 10ppm, about 10 ppm to about 100 ppm, about 100 ppm to about 1,000 ppm,and about 1,000 ppm to about 10,000 ppm. The carbohydrate, such as, forexample, sucrose, is present in the beverage a concentration from about100 ppm to about 140,000 ppm, such as, for example, from about 100 ppmto about 1,000 ppm, about 1,000 ppm to about 10,000 ppm, about 10,000ppm to about 100,000 ppm, and about 100,000 ppm to about 140,000 ppm.

In particular embodiments, a beverage comprises Reb DEMNO; an amino acidselected from glycine, alanine, proline, taurine and combinationsthereof; and optionally at least one additional sweetener and/orfunctional ingredient. In one embodiment, Reb DEMNO is present in thebeverage in a concentration from about 1 ppm to about 10,000 ppm, suchas, for example, from about 1 ppm to about 10 ppm, about 10 ppm to about100 ppm, about 100 ppm to about 1,000 ppm, and about 1,000 ppm to about10,000 ppm. The amino acid, such as, for example, glycine, can bepresent in the beverage in a concentration from about 10 ppm to about50,000 ppm when present in a sweetened consumable, such as, for example,from about 10 ppm to about 100 ppm, about 100 ppm to about 1,000 ppm,about 1,000 ppm to about 10,000 ppm, and about 10,000 ppm to about50,000 ppm.

In particular embodiments, a beverage comprises Reb DEMNO; a saltselected from sodium chloride, magnesium chloride, potassium chloride,calcium chloride, phosphate salts and combinations thereof; andoptionally at least one additional sweetener and/or functionalingredient. In one embodiment, Reb DEMNO is present in the beverage in aconcentration from about 1 ppm to about 10,000 ppm, such as, forexample, from about 1 ppm to about 10 ppm, about 10 ppm to about 100ppm, about 100 ppm to about 1,000 ppm, and about 1,000 ppm to about10,000 ppm. The inorganic salt, such as, for example, magnesiumchloride, is present in the beverage in a concentration from about 25ppm to about 25,000 ppm, such as, for example, from about 25 ppm toabout 250 ppm, about 250 ppm to about 2,500 ppm, and about 2,500 ppm toabout 25,000 ppm.

In another embodiment, a beverage comprises a sweetener compositioncomprising Reb DEMNO and Reb B as the sweetener component of thesweetener composition. The relative weight percent of Reb DEMNO and RebB can each vary from about 1% to about 99% when dry, such as forexample, about 95% Reb DEMNO/5% Reb B, about 90% Reb DEMNO/10% Reb B,about 85% Reb DEMNO/15% Reb B, about 80% Reb DEMNO/20% Reb B, about 75%Reb DEMNO/25% Reb B, about 70% Reb DEMNO/30% Reb B, about 65% RebDEMNO/35% Reb B, about 60% Reb DEMNO/40% Reb B, about 55% Reb DEMNO/45%Reb B, about 50% Reb DEMNO/50% Reb B, about 45% Reb DEMNO/55% Reb B,about 40% Reb DEMNO/60% Reb B, about 35% Reb DEMNO/65% Reb B, about 30%Reb DEMNO/70% Reb B, about 25% Reb DEMNO/75% Reb B, about 20% RebDEMNO/80% Reb B, about 15% Reb DEMNO/85% Reb B, about 10% Reb DEMNO/90%Reb B or about 5% Reb DEMNO/95% Reb B. In a particular embodiment, Reb Bcomprises from about 5% to about 40% by weight of the sweetenercomponent, such as, for example, from about 10% to about 30% or about15% to about 25%. In another particular embodiment, Reb DEMNO is presentin the beverage in a concentration from about 50 ppm to about 600 ppm,such as, for example, from about 50 ppm to about 100 ppm, about 100 ppmto about 400 ppm and about 400 ppm to about 600 ppm, and Reb B comprisesfrom about 5% to about 40% by weight of the sweetener component, suchas, for example, from about 5% to about 10%, about 10% to about 20%,about 20% to about 30%, and about 30% to about 40% by weight of thesweetener component. In another embodiment, Reb DEMNO is present in aconcentration from about 50 ppm to about 600 ppm, such as, for example,from about 50 ppm to about 100 ppm, about 100 ppm to about 300 ppm, andabout 300 ppm to about 600 ppm, and Reb B is present in a concentrationfrom about 10 ppm to about 150 ppm, such as, for example, about 10 ppmto about 50 ppm, about 50 ppm to about 100 ppm, and about 100 ppm toabout 150 ppm. In a more particular embodiment, Reb DEMNO is present ina concentration of about 300 ppm and Reb B is present in a concentrationfrom about 50 ppm to about 100 ppm. The pH of the beverage is preferablybetween about 2.5 to about 4.2, such as, for example, between about 2.5to about 3.0, about 3.0 to about 3.5, about 3.5 to about 4.0, and about4.0 to about 4.2.

In another embodiment, a beverage comprises a sweetener compositioncomprises Reb DEMNO and NSF-02 (available from PureCircle) as thesweetener component of the sweetener composition. The relative weightpercent of Reb DEMNO and NSF-02 can each vary from about 1% to about99%, such as for example, about 95% Reb DEMNO/5% NSF-02, about 90% RebDEMNO/10% NSF-02, about 85% Reb DEMNO/15% NSF-02, about 80% RebDEMNO/20% NSF-02, about 75% Reb DEMNO/25% NSF-02, about 70% RebDEMNO/30% NSF-02, about 65% Reb DEMNO/35% NSF-02, about 60% RebDEMNO/40% NSF-02, about 55% Reb DEMNO/45% NSF-02, about 50% RebDEMNO/50% NSF-02, about 45% Reb DEMNO/55% NSF-02, about 40% RebDEMNO/60% NSF-02, about 35% Reb DEMNO/65% NSF-02, about 30% RebDEMNO/70% NSF-02, about 25% Reb DEMNO/75% NSF-02, about 20% RebDEMNO/80% NSF-02, about 15% Reb DEMNO/85% NSF-02, about 10% RebDEMNO/90% NSF-02 or about 5% Reb DEMNO/95% NSF-02. In a particularembodiment, NSF-02 comprises from about 5% to about 50% by weight of thesweetener component, such as, for example, from about 10% to about 40%or about 20% to about 30%. In another particular embodiment, Reb DEMNOis present in the beverage in a concentration from about 50 ppm to about600 ppm, such as, for example, from about 50 ppm to about 100 ppm, about100 to about 400 ppm, about 400 ppm to about 600 ppm, and NSF-02comprises from about 5% by weight to about 50% by weight of thesweetener component, such as, for example, from about 5% by weight toabout 10% by weight, about 10% by weight to about 20% by weight, about20% by weight to about 30% by weight, about 30% by weight to about 40%by weight, and about 40% by weight to about 50% by weight of thesweetener component. In a more particular embodiment, Reb DEMNO ispresent in a concentration from about 50 ppm to about 600 ppm such as,for example, from about 50 ppm to about 100 ppm, about 100 ppm to about400 ppm, about 400 ppm to about 600 ppm, and NSF-02 is present in aconcentration from about 10 ppm about 150 ppm, such as, for example,from about 10 ppm to about 50 ppm, about 50 ppm to about 100 ppm, andabout 100 ppm to about 150 ppm. In a more particular embodiment, RebDEMNO is present in a concentration of about 300 ppm and NSF-02 ispresent in a concentration from about 25 ppm to about 100 ppm, such as,for example, from about 25 ppm to about 50 ppm, about 50 ppm to about 75ppm, and about 75 ppm to about 100 ppm. The pH of the beverage ispreferably between about 2.5 to about 4.2 such as, for example, betweenabout 2.5 to about 3.0, about 3.0 to about 3.5, about 3.5 to about 4.0,and about 4.0 to about 4.2.

In still another embodiment, a beverage comprises a sweetenercomposition comprises Reb DEMNO and mogroside V as the sweetenercomponent of the sweetener composition. The relative weight percent ofReb DEMNO and mogroside V can each vary from about 1% to about 99%, suchas for example, about 95% Reb DEMNO/5% mogroside V, about 90% RebDEMNO/10% mogroside V, about 85% Reb DEMNO/15% mogroside V, about 80%Reb DEMNO/20% mogroside V, about 75% Reb DEMNO/25% mogroside V, about70% Reb DEMNO/30% mogroside V, about 65% Reb DEMNO/35% mogroside V,about 60% Reb DEMNO/40% mogroside V, about 55% Reb DEMNO/45% mogrosideV, about 50% Reb DEMNO/50% mogroside V, about 45% Reb DEMNO/55%mogroside V, about 40% Reb DEMNO/60% mogroside V, about 35% RebDEMNO/65% mogroside V, about 30% Reb DEMNO/70% mogroside V, about 25%Reb DEMNO/75% mogroside V, about 20% Reb DEMNO/80% mogroside V, about15% Reb DEMNO/85% mogroside V, about 10% Reb DEMNO/90% mogroside V orabout 5% Reb DEMNO/95% mogroside V. In a particular embodiment,mogroside V comprises from about 5% to about 50% of the sweetenercomponent, such as, for example, from about 10% to about 40% or about20% to about 30%. In another particular embodiment, Reb DEMNO is presentin the beverage in a concentration from about 50 ppm to about 600 ppm,such as, for example, from about 50 ppm to about 100 ppm, about 100 ppmto about 400 ppm, and about 400 ppm to about 600 ppm, and mogroside Vcomprises from about 5% to about 50% by weight of the sweetenercomponent, such as, for example, from about 5% by weight to about 10% byweight, about 10% by weight to about 20% by weight, about 20% by weightto about 30% by weight, about 30% by weight to about 40% by weight, andabout 40% by weight to about 50% by weight of the sweetener component.In a more particular embodiment, Reb DEMNO is present in a concentrationfrom about 50 ppm to about 600 ppm, such as, for example, from about 50ppm to about 100 ppm, about 100 to about 400 ppm, about 400 ppm to about600 ppm, and mogroside V is present in a concentration from about 10 ppmabout 250 ppm such as, for example, from about 10 ppm to about 100 ppm,about 100 ppm to about 200 ppm, and about 200 ppm to about 250 ppm. In amore particular embodiment, Reb DEMNO is present in a concentration ofabout 300 ppm and mogroside is present in a concentration from about 100ppm to about 200 ppm such as, for example, from about 100 ppm to about125 ppm, about 125 to about 175 ppm, and about 175 ppm to about 200 ppm.The pH of the beverage is preferably between about 2.5 to about 4.2,such as, for example, between about 2.5 to about 3.0, about 3.0 to about3.5, about 3.5 to about 4.0, and about 4.0 to about 4.2.

In another embodiment, a beverage comprises a sweetener compositioncomprises Reb DEMNO and Reb A as the sweetener component of thesweetener composition. The relative weight percent of Reb DEMNO and RebA can each vary from about 1% to about 99%, such as for example, about95% Reb DEMNO/5% Reb A, about 90% Reb DEMNO/10% Reb A, about 85% RebDEMNO/15% Reb A, about 80% Reb DEMNO/20% Reb A, about 75% Reb DEMNO/25%Reb A, about 70% Reb DEMNO/30% Reb A, about 65% Reb DEMNO/35% Reb A,about 60% Reb DEMNO/40% Reb A, about 55% Reb DEMNO/45% Reb A, about 50%Reb DEMNO/50% Reb A, about 45% Reb DEMNO/55% Reb A, about 40% RebDEMNO/60% Reb A, about 35% Reb DEMNO/65% Reb A, about 30% Reb DEMNO/70%Reb A, about 25% Reb DEMNO/75% Reb A, about 20% Reb DEMNO/80% Reb A,about 15% Reb DEMNO/85% Reb A, about 10% Reb DEMNO/90% Reb A or about 5%Reb DEMNO/95% Reb A. In a particular embodiment, Reb A comprises fromabout 5% to about 40% of the sweetener component, such as, for example,from about 10% to about 30% or about 15% to about 25%. In anotherparticular embodiment, Reb DEMNO is present in the beverage in aconcentration from about 50 ppm to about 600 ppm, such as, for example,from about 50 ppm to about 100 ppm, about 100 ppm to about 400 ppm andabout 400 ppm to about 600 ppm, and Reb A comprises from about 5% toabout 40% by weight of the sweetener component. In another embodiment,Reb DEMNO is present in a concentration from about 50 ppm to about 600ppm, such as, for example, from about 50 ppm to about 100 ppm, about 100to about 400 ppm, about 400 ppm to about 600 ppm, and Reb A is presentin a concentration from about 10 ppm to about 500 ppm, such as, forexample, from about 10 ppm to about 100 ppm, about 100 ppm to about 250ppm, and about 250 ppm to about 500 ppm. In a more particularembodiment, Reb DEMNO is present in a concentration of about 300 ppm andReb A is present in a concentration from of about 100 ppm. The pH of thebeverage is preferably between about 2.5 to about 4.2, such as, forexample, between about 2.5 to about 3.0, about 3.0 to about 3.5, about3.5 to about 4.0, and about 4.0 to about 4.2.

Methods for Improving Temporal and/or Flavor Profile

A method for imparting a more sugar-like temporal profile, flavorprofile, or both to a sweetenable composition comprises combining asweetenable composition with Reb DEMNO or the sweetener compositions ofthe present invention, i.e., sweetener compositions containing RebDEMNO.

The method can further include the addition of other sweeteners,additives, functional ingredients and combinations thereof. Anysweetener, additive or functional ingredient detailed herein can beused.

As used herein, the “sugar-like” characteristics include anycharacteristic similar to that of sucrose and include, but are notlimited to, maximal response, flavor profile, temporal profile,adaptation behavior, mouthfeel, concentration/response function,tastant/and flavor/sweet taste interactions, spatial patternselectivity, and temperature effects.

The flavor profile of a sweetener is a quantitative profile of therelative intensities of all of the taste attributes exhibited.

These characteristics are dimensions in which the taste of sucrose isdifferent from the tastes of Reb DEMNO. Of these, however, the flavorprofile and temporal profile are particularly important. In a singletasting of a sweet food or beverage, differences (1) in the attributesthat constitute a sweetener's flavor profile and (2) in the rates ofsweetness onset and dissipation, which constitute a sweetener's temporalprofile, between those observed for sucrose and for Reb DEMNO can benoted.

Whether or not a characteristic is more sugar-like is determined by anexpert sensory panel who taste compositions comprising sugar andcompositions comprising Reb DEMNO, both with and without additives, andprovide their impression as to the similarities of the characteristicsof the sweetener compositions, both with and without additives, withthose comprising sugar. A suitable procedure for determining whether acomposition has a more sugar-like taste is described in embodimentsdescribed herein below.

In a particular embodiment, a panel of assessors is used to measure thereduction of sweetness linger. Briefly described, a panel of assessors(generally 8 to 12 individuals) is trained to evaluate sweetnessperception and measure sweetness at several time points from when thesample is initially taken into the mouth until 3 minutes after it hasbeen expectorated. Using statistical analysis, the results are comparedbetween samples containing additives and samples that do not containadditives. A decrease in score for a time point measured after thesample has cleared the mouth indicates there has been a reduction insweetness perception.

The panel of assessors may be trained using procedures well known tothose of ordinary skill in the art. In a particular embodiment, thepanel of assessors may be trained using the Spectrum™ DescriptiveAnalysis Method (Meilgaard et al, Sensory Evaluation Techniques, 3^(rd)edition, Chapter 11). Desirably, the focus of training should be therecognition of and the measure of the basic tastes; specifically, sweet.In order to ensure accuracy and reproducibility of results, eachassessor should repeat the measure of the reduction of sweetness lingerabout three to about five times per sample, taking at least a fiveminute break between each repetition and/or sample and rinsing well withwater to clear the mouth.

Generally, the method of measuring sweetness comprises taking a 10 mLsample into the mouth, holding the sample in the mouth for 5 seconds andgently swirling the sample in the mouth, rating the sweetness intensityperceived at 5 seconds, expectorating the sample (without swallowingfollowing expectorating the sample), rinsing with one mouthful of water(e.g., vigorously moving water in mouth as if with mouth wash) andexpectorating the rinse water, rating the sweetness intensity perceivedimmediately upon expectorating the rinse water, waiting 45 seconds and,while waiting those 45 seconds, identifying the time of maximumperceived sweetness intensity and rating the sweetness intensity at thattime (moving the mouth normally and swallowing as needed), rating thesweetness intensity after another 10 seconds, rating the sweetnessintensity after another 60 seconds (cumulative 120 seconds after rinse),and rating the sweetness intensity after still another 60 seconds(cumulative 180 seconds after rinse). Between samples take a 5 minutebreak, rinsing well with water to clear the mouth.

Delivery Systems

Reb DEMNO and sweetener compositions comprising Reb DEMNO can also beformulated into various delivery systems having improved ease ofhandling and rate of dissolution. Non-limiting examples of suitabledelivery systems comprise sweetener compositions co-crystallized with asugar or a polyol, agglomerated sweetener compositions, compactedsweetener compositions, dried sweetener compositions, particle sweetenercompositions, spheronized sweetener compositions, granular sweetenercompositions, and co-dried sweetener compositions.

Co-Crystallized Sugar/Polyol and Reb DEMNO Composition

In a particular embodiment, a sweetener composition is co-crystallizedwith a sugar or a polyol in various ratios to prepare a substantiallywater soluble sweetener with substantially no dusting problems. Sugar,as used herein, generally refers to sucrose (C₁₂H₂₂O₁₁). Polyol, as usedherein, is synonymous with sugar alcohol and generally refers to amolecule that contains more than one hydroxyl group, erythritol,maltitol, mannitol, sorbitol, lactitol, xylitol, isomalt, propyleneglycol, glycerol (glycerine), threitol, galactitol, palatinose, reduceisomalto-oligosaccharides, reduced xylo-oligosaccharides, reducedgentio-oligosaccharides, reduced maltose syrup, reduced glucose syrup,and sugar alcohols or any other carbohydrates capable of being reducedwhich do not adversely affect the taste of the sweetener composition.

In another embodiment, a process for preparing a sugar or a polyolco-crystallized Reb DEMNO sweetener composition is provided. Suchmethods are known to those of ordinary skill in the art, and arediscussed in more detail in U.S. Pat. No. 6,214,402. According tocertain embodiments, the process for preparing a sugar or a polyolco-crystallized Reb DEMNO sweetener composition may comprise the stepsof preparing a supersaturated sugar or polyol syrup, adding apredetermined amount of premix comprising a desired ratio of the RebDEMNO sweetener composition and sugar or polyol to the syrup withvigorous mechanical agitation, removing the sugar or polyol syrupmixture from heat, and quickly cooling the sugar or polyol syrup mixturewith vigorous agitation during crystallization and agglomeration. Duringthe process the Reb DEMNO sweetener composition is incorporated as anintegral part of the sugar or polyol matrix, thereby preventing thesweetener composition from separating or settling out of the mixtureduring handling, packaging, or storing. The resulting product may begranular, free-flowing, non-caking, and may be readily and uniformlydispersed or dissolved in water.

In a particular embodiment, a sugar or a polyol syrup may be obtainedcommercially or by effectively mixing a sugar or a polyol with water.The sugar or polyol syrup may be supersaturated to produce a syrup witha solids content in the range of about 95% to about 98% by weight of thesyrup by removing water from the sugar syrup. Generally, the water maybe removed from the sugar or polyol syrup by heating and agitating thesugar or polyol syrup while maintaining the sugar or polyol syrup at atemperature of not less than about 120° C. to prevent prematurecrystallization.

In another particular embodiment, a dry premix is prepared by combiningthe Reb DEMNO sweetener composition and a sugar or a polyol in a desiredamount. According to certain embodiments, the weight ratio of the RebDEMNO sweetener composition to sugar or polyol is in the range of about0.001:1 to about 1:1, such as, for example, in the range of about0.001:1 to about 0.01:1, about 0.01:1 to about 0.1:1 and about 0.1:1 toabout 1:1. Other components, such as flavors or other high-potencysweeteners, also may be added to the dry premix, so long as the amountdoes not adversely affect the overall taste of the sugar co-crystallizedsweetener composition.

The amounts of premix and supersaturated syrup may be varied in order toproduce products with varying levels of sweetness. In particularembodiments, the Reb DEMNO sweetener composition is present in an amountfrom about 0.001% by weight to about 50% by weight of the final product,such as, for example, from about 0.001% by weight to about 0.01% byweight, about 0.01% by weight to about 0.1% by weight, about 0.1% byweight to about 1% by weight, about 1% by weight to about 2.5% byweight, about 2.5% by weight to about 10% by weight, about 10% by weightto about 20% by weight, about 20% by weight to about 30% by weight,about 30% by weight to about 40% by weight, and about 40% by weight toabout 50% by weight.

The sugar or polyol co-crystallized sweetener compositions of thisinvention are suitable for use in any sweetenable composition to replaceconventional caloric sweeteners, as well as other types of low-caloricor non-caloric sweeteners. In addition, the sugar or polyolco-crystallized sweetener composition described herein can be combinedin certain embodiments with bulking agents, non-limiting examples ofwhich include dextrose, maltodextrin, lactose, inulin, polyols,polydextrose, cellulose and cellulose derivatives. Such products may beparticularly suitable for use as tabletop sweeteners.

Agglomerated Sweetener Composition

In certain embodiments, an agglomerate of a Reb DEMNO sweetenercomposition is provided. As used herein, “sweetener agglomerate” means aplurality of sweetener particles clustered and held together. Examplesof sweetener agglomerates include, but are not limited to, binder heldagglomerates, extrudates, and granules.

Binder Held Agglomerates

According to certain embodiments, a process for preparing an agglomerateof a Reb DEMNO sweetener composition, a binding agent and a carrier isprovided. Methods for making agglomerates are known to those of ordinaryskill in the art, and are disclosed in more detail in U.S. Pat. No.6,180,157. Generally described, the process for preparing an agglomeratein accordance with a certain embodiment comprises the steps of preparinga premix solution comprising a Reb DEMNO sweetener composition and abinding agent in a solvent, heating the premix to a temperaturesufficient to effectively form a mixture of the premix, applying thepremix onto a fluidized carrier by a fluid bed agglomerator, and dryingthe resulting agglomerate. The sweetness level of the resultingagglomerate may be modified by varying the amount of the sweetenercomposition in the premix solution.

In a particular embodiment, the premix solution comprises a Reb DEMNOsweetener composition and a binding agent dissolved in a solvent. Thebinding agent may have sufficient binding strength to facilitateagglomeration. Non-limiting examples of suitable binding agents includemaltodextrin, sucrose, gellan gum, gum arabic, hydroxypropylmethylcellulose, carboxymethyl cellulose, polyvinyl pyrrolidone, cellobiose,proteins and mixtures thereof. The Reb DEMNO sweetener composition andbinding agent may be dissolved in the same solvent or in two separatesolvents. In embodiments, wherein separate solvents are used to dissolvethe sweetener composition and binding agent, the solvents may be thesame or different before being combined into a single solution. Anysolvent in which the Reb DEMNO sweetener composition and/or bindingagent dissolves may be used. Desirably, the solvent is a food gradesolvent, non-limiting examples of which include ethanol, water,isopropanol, methanol, and mixtures thereof. In order to effect completemixing of the premix, the premix may be heated up to a temperature inthe range of about 30° C. to about 100° C., such as, for example, in therange of about 30° C. to about 50° C., about 50° C. to about 75° C., andabout 75° C. to about 100° C. As used herein, the term “effect mixing”means blending sufficiently so as to form a mixture.

The amount of binding agent in the solution may vary depending on avariety of factors, including the binding strength of the particularbinding agent and the particular solvent chosen. The binding agent isgenerally present in the premix solution in an amount from about 1% byweight to about 50% by weight of the premix solution, such as, forexample, from about 1% by weight to about 5% by weight, about 5% byweight to about 15% by weight, about 15% by weight to about 25% byweight, about 25% by weight to about 35% by weight, about 35% by weightto about 45% by weight, and about 45% by weight to about 50% by weightof the premix solution. The weight ratio of the binding agent to the RebDEMNO sweetener composition in the premix solution may vary from as lowas about 1:10 to as high as about 10:1, such as, for example, from about1:10 to about 1:5, about 1:5 to about 1:1, about 1:1 to about 5:1, andabout 5:1 to about 10:1. The weight ratio of the binding agent to theReb DEMNO sweetener composition may also vary from about 0.5:1.0 toabout 2:1.

Following preparation of the premix solution, the premix solution isapplied onto a fluidized carrier using a fluid bed agglomeration mixer.Preferably, the premix is applied onto the fluidized carrier by sprayingthe premix onto the fluidized carrier to form an agglomerate of the RebDEMNO sweetener composition and the carrier. The fluid bed agglomeratormay be any suitable fluid bed agglomerator known to those of ordinaryskill in the art. For example, the fluid bed agglomerator may be abatch, a continuous, or a continuous turbulent flow agglomerator.

The carrier is fluidized and its temperature is adjusted to betweenabout 20° C. and about 50° C., or to between about 35° C. and about 45°C. In a certain embodiment, the carrier is heated to about 40° C. Thecarrier may be placed into a removable bowl of a fluid bed agglomerator.After the bowl is secured to the fluid bed agglomerator, the carrier isfluidized and heated as necessary by adjusting the inlet airtemperature. The temperature of the inlet air can be maintained betweenabout 50° C. and about 100° C., such as, for example, between about 50°C. and about 60° C., about 60° C. and about 70° C., about 70° C. andabout 80° C., about 80° C. and about 90° C. and about 90° C. and about100° C. For example, to heat the fluidized carrier to about 40° C., theinlet air temperature may be adjusted to between about 70° C. and about75° C.

Once the fluidized carrier reaches the desired temperature, the premixsolution may be applied through the spray nozzle of the fluid bedagglomerator. The premix solution may be sprayed onto the fluidizedcarrier at any rate which is effective to produce an agglomerate havingthe desired particle size distribution. Those skilled in the art willrecognize that a number of parameters may be adjusted to obtain thedesired particle size distribution. After spraying is completed, theagglomerate may be allowed to dry. In certain embodiments, theagglomerate is allowed to dry until the outlet air temperature reachesabout 35° C. to about 40° C.

The amount of the Reb DEMNO sweetener composition, carrier, and bindingagent in the resulting agglomerates may be varied depending on a varietyof factors, including the selection of binding agent and carrier as wellas the desired sweetening potency of the agglomerate. Those of ordinaryskill in the art will appreciate that the amount of Reb DEMNO sweetenercomposition present in the agglomerates may be controlled by varying theamount of the Reb DEMNO sweetener composition that is added to thepremix solution. The amount of sweetness is particularly important whentrying to match the sweetness delivered by other natural and/orsynthetic sweeteners in a variety of products.

In one embodiment, the weight ratio of the carrier to the Reb DEMNOsweetener composition is between about 1:10 and about 10:1, such as, forexample, between about 1:10 and about 1:5, about 1:5 and about 1:1,about 1:1 and about 5:1, and about 5:1 and about 10:1. In oneembodiment, the Reb DEMNO sweetener composition is present in theagglomerates in an amount in the range of about 0.1% to about 99.9% byweight, such as, for example, in the range of about 0.1% to about 1%,about 1% to about 10%, about 10% to about 50%, about 50% to about 90%,about 90% to about 99%, and about 99% to 99.9% by weight, the carrier ispresent in the agglomerates in an amount in the range of about 50% toabout 99.9% by weight such as, for example, in the range of about 50% toabout 60%, about 60% to about 70%, about 70% to about 80%, about 80% toabout 90%, and about 90% to 99.9% by weight, and the amount of bindingagent is present in the agglomerates in an amount in the range of about0.1 to about 15% by weight based on the total weight of the agglomerate,such as, for example, in the range of about 0.1% to about 1%, about 1%to about 5%, about 5% to about 10%, and about 10% to about 15%. Inanother embodiment, the amount of the Reb DEMNO sweetener compositionpresent in the agglomerate is in the range of about 50% to about 99.9%by weight, such as, for example, in the range of about 50% to about 60%,about 60% to about 70%, about 70% to about 80%, about 80% to about 90%,and about 90% to 99.9% by weight, the amount of carrier present in theagglomerate is in the range of about 75 to about 99% by weight, such as,for example, in the range of about 75% to about 80%, about 80% to about85%, about 85% to about 90%, about 90% to about 95% and about 95% toabout 99% by weight, and the amount of binding agent present in theagglomerate is in the range of about 1% to about 7% by weight, such as,for example, in the range of about 1% to about 2%, about 2% to about 4%,about 4% to about 6%, and about 6% to about 7%.

The particle size distribution of the agglomerates may be determined bysifting the agglomerate through screens of various sizes. The productalso may be screened to produce a narrower particle size distribution,if desired. For example, a 14 mesh screen may be used to remove largeparticles and produce a product of especially good appearance, particlessmaller than 120 mesh may be removed to obtain an agglomerate withimproved flow properties, or a narrower particle size distribution maybe obtained if desired for particular applications.

Those of ordinary skill in the art will appreciate that the particlesize distribution of the agglomerate may be controlled by a variety offactors, including the selection of binding agent, the concentration ofthe binding agent in solution, the spray rate of the spray solution, theatomization air pressure, and the particular carrier used. For example,increasing the spray rate may increase the average particle size.

In certain embodiments, the agglomerates provided herein may be blendedwith blending agents. Blending agents, as used herein, include a broadrange of ingredients commonly used in foods or beverages, including, butnot limited to, those ingredients used as binding agents, carriers,bulking agents, and sweeteners. For example, the agglomerates may beused to prepare tabletop sweeteners or powdered drink mixes by dryblending the agglomerates of this invention with blending agentscommonly used to prepare tabletop sweeteners or powdered drink mixesusing methods well known to those of ordinary skill in the art.

Extrudates

Also provided in embodiments herein are substantially dustless andsubstantially free-flowing extrudates or extruded agglomerates of theReb DEMNO sweetener composition. In accordance with certain embodiments,such particles may be formed with or without the use of binders usingextrusion and spheronization processes. “Extrudates” or “extrudedsweetener composition”, as used herein, refers to cylindrical,free-flowing, relatively non-dusty, mechanically strong granules of theReb DEMNO sweetener composition. The terms “spheres” or “spheronizedsweetener composition”, as used herein, refer to relatively spherical,smooth, free-flowing, relatively non-dusty, mechanically stronggranules. Although spheres typically have a smoother surface and may bestronger/harder than extrudates, extrudates offer a cost advantage byrequiring less processing. The spheres and extrudates of this inventionmay be processed further, if desired, to form various other particles,such as, for example, by grinding or chopping.

In another embodiment, a process for making extrudates of the Reb DEMNOsweetener composition is provided. Such methods are known to those ofordinary skill in the art and are described in more detail in U.S. Pat.No. 6,365,216. Generally described, the process of making extrudates ofa Reb DEMNO sweetener composition comprises the steps of combining theReb DEMNO sweetener composition, a plasticizer, and optionally a binderto form a wet mass; extruding the wet mass to form extrudates; anddrying the extrudates to obtain particles of the Reb DEMNO sweetenercomposition.

Non-limiting examples of suitable plasticizers include, but are notlimited to, water, glycerol, and mixtures thereof. In accordance withcertain embodiments, the plasticizer generally is present in the wetmass in an amount from about 4% to about 45% by weight, such as, forexample, from about 4% to about 15%, about 15% to about 25%, about 25%to about 35%, and about 35% to about 45% by weight.

Non-limiting examples of suitable binders include, but are not limitedto, polyvinylpyrrolidone (PVP), maltodextrins, microcrystallinecellulose, starches, hydroxypropylmethyl cellulose (HPMC),methylcellulose, hydroxypropyl cellulose (HPC), gum arabic, gelatin,xanthan gum, and mixtures thereof. The binder is generally present inthe wet mass in an amount from about 0.01% to about 45% by weight, suchas, for example, from about 0.01% to about 0.5%, about 0.5% to about 1%,about 1% to about 10%, about 10% to about 20%, about 20% to about 30%,about 30% to about 40%, and about 40% to about 45%.

In a particular embodiment, the binder may be dissolved in theplasticizer to form a binder solution that is later added to the RebDEMNO sweetener composition and other optional ingredients. Use of thebinder solution provides better distribution of the binder through thewet mass.

Other optional ingredients that may be included in the wet mass includecarriers and additives. One of ordinary skill in the art should readilyappreciate that the carriers and additives may comprise any typical foodingredient and also should readily discern the appropriate amount of agiven food ingredient to achieve a desired flavor, taste, orfunctionality.

Methods of extruding the wet mass to form extrudates are well known tothose of ordinary skill in the art. In a particular embodiment, a lowpressure extruder fitted with a die is used to form the extrudates. Theextrudates can be cut into lengths using a cutting device attached tothe discharge end of the extruder to form extrudates that aresubstantially cylindrical in shape and may have the form of noodles orpellets. The shape and size of the extrudates may be varied dependingupon the shape and size of the die openings and the use of the cuttingdevice.

Following the extrusion of the extrudates, the extrudates are driedusing methods well known to those of ordinary skill in the art. In aparticular embodiment, a fluidized bed dryer is used to dry theextrudates.

Optionally, in a particular embodiment, the extrudates are formed intospheres prior to the step of drying. Spheres are formed by charging theextrudates into a marumerizer, which consists of a vertical hollowcylinder (bowl) with a horizontal rotating disc (friction plate)therein. The rotating disc surface can have a variety of textures suitedfor specific purposes. For example, a grid pattern may be used thatcorresponds to the desired particle size. The extrudates are formed intospheres by contact with the rotating disc and by collisions with thewall of the bowl and between particles. During the forming of thespheres, excess moisture may move to the surface or thixotropic behaviormay be exhibited by the extrudates, requiring a slight dusting with asuitable powder to reduce the probability that the particles will sticktogether.

As previously described, the extrudates of the Reb DEMNO sweetenercomposition may be formed with or without the use of a binder. Theformation of extrudates without the use of a binder is desirable due toits lower cost and improved product quality. In addition, the number ofadditives in the extrudates is reduced. In embodiments wherein theextrudates are formed without the use of a binder, the method of formingparticles further comprises the step of heating the wet mass of the RebDEMNO sweetener composition and plasticizer to promote the binding ofthe wet mass. Desirably, the wet mass is heated to a temperature fromabout 30° C. to about 90° C., such as, for example, from about 30° C. toabout 40° C., about 40° C. to about 50° C., about 50° C. to about 60°C., about 60° C. to about 70° C., about 70° C. to about 80° C., andabout 80° C. to about 90° C. Methods of heating the wet mass, inaccordance with certain embodiments, include, but are not limited to, anoven, a kneader with a heated jacket, or an extruder with mixing andheating capabilities.

Granules

In one embodiment, granulated forms of a Reb DEMNO sweetener compositionare provided. As used herein, the terms “granules,” “granulated forms,”and “granular forms” are synonymous and refer to free-flowing,substantially non-dusty, mechanically strong agglomerates of the RebDEMNO sweetener composition.

In another embodiment, a process for making granular forms of a RebDEMNO sweetener composition is provided. Methods of granulation areknown to those of ordinary skill in the art and are described in moredetail in the PCT Publication WO 01/60842. In some embodiments, suchmethods include, but are not limited to, spray granulation using a wetbinder with or without fluidization, powder compaction, pulverizing,extrusion, and tumble agglomeration. The preferred method of forminggranules is powder compaction due to its simplicity. Also providedherein are compacted forms of the sweetener Reb DEMNO composition.

In one embodiment, the process of forming granules of the Reb DEMNOsweetener composition comprises the steps of compacting the Reb DEMNOsweetener composition to form compacts; breaking up the compacts to formgranules; and optionally screening the granules to obtain granules ofthe Reb DEMNO sweetener composition having a desired particle size.

Methods of compacting the Reb DEMNO sweetener composition may beaccomplished using any known compacting techniques. Non-limitingexamples of such techniques include roller compaction, tableting,slugging, ram extrusion, plunger pressing, roller briquetting,reciprocating piston processing, die pressing and pelletting. Thecompacts may take any form that may be subjected to subsequent sizereduction, non-limiting examples of which include flakes, chips,briquets, chunks, and pellets. Those of ordinary skill in the art willappreciate that the shape and appearance of the compacts will varydepending upon the shape and surface characteristics of the equipmentused in the compacting step. Accordingly, the compacts may appearsmooth, corrugated, fluted, or pillow-pocketed, or the like. Inaddition, the actual size and characteristics of the compacts willdepend upon the type of equipment and operation parameters employedduring compaction.

In a particularly desirable embodiment, the Reb DEMNO sweetenercomposition is compacted into flakes or chips using a roller compactor.A conventional roller compaction apparatus usually includes a hopper forfeeding the sweetener composition to be compacted and a pair ofcounter-rotating rolls, either or both of which are fixed onto theiraxes with one roll optionally slightly moveable. The Reb DEMNO sweetenercomposition is fed to the apparatus through the hopper by gravity or aforce-feed screw. The actual size of the resulting compacts will dependupon the width of the roll and scale of the equipment used. In addition,the characteristics of the compacts, such as hardness, density, andthickness will depend on factors such as pressure, roll speed, feedrate, and feed screw amps employed during the compaction process.

In a particular embodiment, the sweetener composition is deaerated priorto the step of compacting, leading to more effective compaction and theformation of stronger compacts and resultant granules. Deaeration may beaccomplished through any known means, non-limiting examples of whichinclude screw feeding, vacuum deaeration, and combinations thereof.

In another particular embodiment, a dry binder is mixed with the RebDEMNO sweetener composition prior to compaction. The use of a dry bindermay improve the strength of the granules and aid in their dispersion inliquids. Suitable dry binders include, but are not limited to,pregelatinized corn starch, microcrystalline cellulose, hydrophilicpolymers (e.g., methyl cellulose, hydroxypropylmethyl cellulose,hydroxypropyl cellulose, polyvinylpyrrolidone, alginates, xanthan gum,gellan gum, and gum arabic) and mixtures thereof. In accordance withcertain embodiments, the dry binder generally is present in an amountfrom about 0.1% to about 40% by weight such as, for example, from about0.1% to about 1%, about 1% to about 5%, about 5% to about 10%, about 10%to about 20%, about 20% to about 30%, and about 30% to about 40% byweight, based on the total weight of the mixture of the Reb DEMNOsweetener composition and dry binder.

Following the step of compacting, the compacts are broken up to formgranules. Any suitable means of breaking up the compacts may be used,including milling. In one particular embodiment, the breaking up of thecompacts is accomplished in a plurality of steps using a variety ofopening sizes for the milling. In some embodiments, the breaking up ofthe compacts is accomplished in two steps: a course breaking step and asubsequent milling step. The step of breaking up the compacts reducesthe number of “overs” in the granulated sweetener composition. As usedherein, “overs” refers to material larger than the largest desiredparticle size.

The breaking up of the compacts generally results in granules of varyingsizes. Accordingly, it may be desirable to screen the granules to obtaingranules having a desired particle size range. Any conventional meansfor screening particles may be used to screen the granules, includingscreeners and sifters. Following screening, the “fines” optionally maybe recycled through the compactor. As used herein, “fines” refers tomaterial smaller than the smallest desired particle size.

Co-Dried Sweetener Composition

Also provided herein are co-dried Reb DEMNO sweetener compositionscomprising a Reb DEMNO sweetener composition and one or more co-agents.Co-agent, as used herein, includes any ingredient which is desired to beused with and is compatible with the sweetener composition for theproduct being produced. One skilled in the art will appreciate that theco-agents will be selected based on one or more functionalities whichare desirable for use in the product applications for which thesweetener composition will be used. A broad range of ingredients arecompatible with the sweetener compositions, and can be selected for suchfunctional properties. In one embodiment, the one or more co-agentscomprise the at least one additive of the sweetener compositiondescribed herein below. In another embodiment, the one or more co-agentscomprise a bulking agent, flow agent, encapsulating agent, or a mixturethereof.

In another embodiment, a method of co-drying a Reb DEMNO sweetenercomposition and one or more co-agents is provided. Such methods areknown to those of ordinary skill in the art and are described in moredetail in PCT Publication WO 02/05660. Any conventional drying equipmentor technique known to those of ordinary skill in the art may be used toco-dry the Reb DEMNO sweetener composition and one or more co-agents.Suitable drying processes include, but are not limited to, spray drying,convection drying, vacuum drum drying, freeze drying, pan drying, andhigh speed paddle drying.

In a particularly desirable embodiment, the Reb DEMNO sweetenercomposition is spray dried. A solution is prepared of the Reb DEMNOsweetener composition and one or more desired co-agents. Any suitablesolvent or mixture of solvents may be used to prepare the solution,depending on the solubility characteristics of the Reb DEMNO sweetenercomposition and one or more co-agents. In accordance with certainembodiments, suitable solvents include, but are not limited to, water,ethanol, and mixtures thereof.

In one embodiment, the solution of the Reb DEMNO sweetener compositionand one or more co-agents may be heated prior to spray drying. Thetemperature can be selected on the basis of the dissolution propertiesof the dry ingredients and the desired viscosity of the spray dryingfeed solution.

In another embodiment, a non-reactive, non-flammable gas (e.g., carbondioxide) may be added to the solution of the Reb DEMNO sweetenercomposition and one or more co-agents before atomization. Thenon-reactive, non-flammable gas can be added in an amount effective tolower the bulk density of the resulting spray dried product and toproduce a product comprising hollow spheres.

Methods of spray drying are well known to those of ordinary skill in theart. In one embodiment, the solution of the Reb DEMNO sweetenercomposition and one or more co-agents is fed through a spray dryer at anair inlet temperature in the range of about 150° C. to about 350° C.,such as, for example, in the range of about 150° C. to about 200° C.,about 200° C. to about 250° C., about 250° C. to about 300° C., andabout 300° C. to about 350° C. Increasing the air inlet temperature at aconstant air flow may result in a product having reduced bulk density.The air outlet temperature may range from about 70° C. to about 140° C.,such as, for example, from about 70° C. to about 80° C., about 80° C. toabout 90° C., about 90° C. to about 100° C., about 100° C. to about 110°C., about 110° C. to about 120° C., about 120° C. to about 130° C., andabout 130° C. to about 140° C., in accordance with certain embodiments.Decreasing the air outlet temperature may result in a product having ahigh moisture content which allows for ease of agglomeration in a fluidbed dryer to produce sweetener compositions having superior dissolutionproperties.

Any suitable spray drying equipment may be used to co-dry the Reb DEMNOsweetener composition and one or more co-agents. Those of ordinary skillin the art will appreciate that the equipment selection may be tailoredto obtain a product having particular physical characteristics. Forexample, foam spray drying may be used to produce low bulk densityproducts. Alternatively, a fluid bed may be attached to the exit of thespray dryer to produce a product having enhanced dissolution rates foruse in instant products. Examples of spray dryers include, but are notlimited to, co-current nozzle tower spray dryers, co-current rotaryatomizer spray dryers, counter-current nozzle tower spray dryers, andmixed-flow fountain nozzle spray dryers.

The resulting co-dried Reb DEMNO sweetener compositions may be furthertreated or separated using techniques well known to those of ordinaryskill in the art. For example, a desired particle size distribution canbe obtained by using screening techniques. Alternatively, the resultingco-dried Reb DEMNO sweetener compositions may undergo furtherprocessing, such as agglomeration.

Spray drying uses liquid feeds that can be atomized (e.g., slurries,solutions, and suspensions). Alternative methods of drying may beselected depending on the type of feed. For example, freeze drying andpan drying are capable of handling not only liquid feeds, as describedabove, but also wet cakes and pastes. Paddle dryers, such as high speedpaddle dryers, can accept slurries, suspensions, gels, and wet cakes.Vacuum drum drying methods, although primarily used with liquid feeds,have great flexibility in handling feeds having a wide range ofviscosities.

The resulting co-dried Reb DEMNO sweetener compositions have surprisingfunctionality for use in a variety of systems. Notably, the co-dried RebDEMNO sweetener compositions are believed to have superior tasteproperties. In addition, co-dried Reb DEMNO sweetener compositions mayhave increased stability in low-moisture systems.

The present invention is further illustrated by the following example,which is not to be construed in any way as imposing limitations upon thescope thereof. On the contrary, it is to be clearly understood thatresort may be had to various other embodiments, modifications, andequivalents thereof which, after reading the description therein, maysuggest themselves to those skilled in the art without departing fromthe spirit of the present invention and/or the scope of the appendedclaims.

EXAMPLES Example 1 Preparation of Reb DEMNO Composition from CommercialStevia Extract

A polymer resin was used in the preparation of a Reb DEMNO composition.The resin is a copolymer of N-vinyl pyrrolidone (NVP) and ethyleneglycol dimethacrylate (EGDMA) with average particle size (volumeweighted mean) of 60 microns. The resin was made by stirred aqueoussuspension polymerization of N-vinyl pyrrolidone (NVP) and ethyleneglycol dimethacrylate (EGDMA) in 50:50 mass ratio of NVP:EGDMA at 75°C., using lauroyl peroxide as polymerization initiator and in thepresence of cyclohexanol and 1-dodecanol. The feed material used was acommercial Stevia extract “SGD” that contain (wt/wt, dry basis) 23.78%Reb D, 2.58% Reb E, 11.31% Reb M, 6.88% Reb N, 5.53% Reb O, 9.29% Reb A,3.25% Stevioside, 0.28% Reb F, 1.75% Reb C, 0.11% Dulcoside A, 0.77%Rubusoside, 0.36% Reb B, 0.07% Steviolbioside. The polymer resin (2 g,free-flowing) was mixed with ethanol (ca 20 mL) to give a slurry andloaded into a glass column to give a packed column of 12 mL bed volume.The column was connected with a peristaltic pump, and 99% ethanol (20mL) was pumped through the resin at 54 mL/hr. The resin was furtherwashed with water (40 mL) at 54 mL/hr. A feed solution of commercialStevia sample “SGD” (150 mg dry sample dissolved in 16 mL water) wasloaded onto the resin at 54 mL/hr. The resin was then eluted (atflowrate 54 mL/hr) with 64 mL water, 96 mL 15% ethanol, 96 mL 40%ethanol, and 80 mL 99% ethanol, collecting in fractions according toeach eluant used. The fractions were subjected to evaporation on arotary evaporator and vacuum oven (overnight 40° C., <1 mbar) to givedried products. The Reb DEMNO/T3SG ratio of the feed solution and of thevarious fractions is shown in Table 1.

TABLE 1 Reb DEMNO/ Fraction T13SG ratio, % Remarks Feed solution 76.7Initial feed solution Water 99.7 Higher Reb DEMNO/T13SG ratio thaninitial feed solution 15% ethanol 23.7 Lower Reb DEMNO/T13SG ratio thaninitial feed solution 40% ethanol 13.3 Lower Reb DEMNO/T13SG ratio thaninitial feed solution 99% ethanol 42.7 Lower Reb DEMNO/T13SG ratio thaninitial feed solution

Example 2 Beverage Formulations

Cola-Flavored Carbonated Beverage:

Carbonated cola drink samples were prepared using the Reb DEMNO preparedaccording to EXAMPLE 1 as the only sweetener. The regular and diet Colabeverages were prepared with ingredients as outlined in Table 2. Thediet beverages were each sweetened with a different Stevia composition(containing 99.7% Reb DEMNO/T13SG ratio or 98% Reb A/T3SG ratio). Theconcentration of the Stevia composition used was 500 ppm.

TABLE 2 COLA BEVERAGE Control Reb A Reb DEMNO HFCS Diet Diet ColaBeverage Formula (% wt) (% wt) (% wt) Carbonated Water 84.9415 99.531799.5317 High Fructose Corn Syrup 55% 14.6402 — — Stevia composition #1 —— 0.050 (99.7% Reb DEMNO/ T13SG ratio) Stevia composition #2 — 0.050 —(98% Reb A/T13SG ratio) Cola Flavor 0.375 0.375 0.375 Phosphoric Acid85% 0.0333 0.0333 0.0333 Caffeine 0.01 0.01 0.01 Total 100 100 100

A 5-members trained panel evaluated the samples in duplicate for sevenattributes—sweetness, bitterness, sweetness lingering, bitternesslingering, astringency, brown spice and vanilla flavor notes. The dietbeverage that contain Reb DEMNO showed significantly higher sweetnessand directionally higher spice note compared to the control beveragethat contain HFCS and diet beverage that contain Reb A. There was nodifference in vanilla note and negative attributes such as bitterness,sweetness lingering, bitterness lingering, astringency compared to thecontrol beverage that contain HFCS. The overall taste of the formulawith Reb DEMNO in terms of negative attributes such as bitterness,sweetness lingering, bitterness lingering, astringency was preferredcompared to the diet beverage that contain Reb A.

We claim:
 1. A method for preparing a steviol glycosides compositioncomprising the steps of: (a) passing an initial mixture of steviolglycosides further comprising a solvent through a column packed with apolymer resin wherein the steviol glycosides are retained weakly in thecolumn; and (b) using the solvent to collect a fraction with a highcontent of Reb D, Reb E, Reb M, Reb N and Reb O to provide a solutionwith high content of Reb D, Reb E, Reb M, Reb N and Reb O, wherein theReb DEMNO/T13SG ratio in the solution is higher than the Reb DEMNO/T13SGratio of the initial mixture of steviol glycosides.
 2. The method ofclaim 1, wherein the step (a) initial mixture of steviol glycosidescomprises a solvent and steviol glycoside selected from group includingbut not limited to purified Stevia rebaudiana plant material,commercially available Stevia extract, commercially available mixturesof steviol glycosides, by-products of other steviol glycosides'isolation and purification processes, synthetic or biosynthetic steviolglycosides, e.g. enzymatically glycosylated steviol glycosides, steviolglycoside products from bioconversion of steviol glycosides bybiocatalysts, steviol glycosides from fermentation of recombinantmicrobial host capable of de novo synthesis of steviol glycosides, andcombinations thereof.
 3. The method of claim 1, wherein an initialsolvent selected from pure water, aqueous acid, alcohol-water, andalcohol-aqueous acid mixtures with less than forty volume percentalcohol is used to collect the fraction with the high content of Reb D,Reb E, Reb M, Reb N and Reb O.
 4. The method of claim 1, furthercomprising removal of the solvent to give a dry solid containing higherReb DEMNO/T13SG ratio compared to the dry solid of the initial mixtureof steviol glycosides.
 5. The method of claim 1, further comprising stepwherein one or more alcohol-water mixtures, or one or morealcohol-aqueous acid mixtures, having alcohol volume percentage of 5-99percent higher than the initial solvent are used in one or more steps tocollect a fraction with a low content of Reb D, Reb E, Reb M, Reb N andReb O to provide a fraction with a low content of Reb D, Reb E, Reb M,Reb N and Reb O, wherein the Reb DEMNO/T13SG ratio is lower than RebDEMNO/T13SG ratio of the initial mixture of steviol glycosides.
 6. Themethod of claim 5, further comprising removal of the solvent to give adry solid or several dry solids containing lower Reb DEMNO/T13SG ratiocompared to the dry solid of the initial mixture of steviol glycosides.7. The method of claim 1, further comprising step of regeneration withregeneration of the column packing solvent for the subsequent loading ofthe initial mixture of steviol glycosides, wherein the regenerationsolvent is selected from group comprising pure water, aqueous acid,water with less than five volume percent alcohol, aqueous acid with lessthan five volume percent alcohol and combinations thereof.
 8. The methodof claim 1, wherein the polymer resin is a homopolymer or copolymer madefrom at least one monomer selected from the following group A, or atleast one monomer from the following group B, or at least one monomerfrom each group A and group B: (a) Group A—any monomer containingcarbon, hydrogen, oxygen and/or nitrogen that fall under the categoriesof N-vinyl amides, acrylamides, methacrylamides, acrylates with attachedamino substituents, methacrylates with attached amino substituents,acrylamides with attached amino substituents, methacrylamides withattached amino substituents, acrylic acid, methacrylic acid, styrene,including compounds in the homologous series of the said categories; and(b) Group B—any crosslinker type of monomer containing carbon, hydrogenand/or oxygen that fall under the general categories of acrylates,methacrylates, divinylbenzene, including compounds in the homologousseries of the said categories.
 9. The method of claim 1, wherein thepolymer resin has the following characteristics: (a)particle size fromabout 1 micron to about 1,200 microns; and (b) nitrogen mass contentfrom about 0% to about 99%.
 10. The method of claim 1, wherein thepolymer resin was made in the presence of one or more of the followingpolymerization initiators: (a) peroxide initiators; and (b) azoinitiators.
 11. The method of claim 1, wherein the polymer resin wasmade in the presence of at least one of the following materials, whichare subsequently removed by washing the resin prior to usage: a)cyclohexanol (CAS NO. 108-93-0) b) 1-dodecanol (CAS NO. 112-53-8) c)toluene (CAS NO. 108-88-3) d) methyl isobutyl ketone (CAS NO. 108-10-1)e) calcium chloride dihydrate (CAS NO. 10035-04-8) f) sodium phosphatedodecahydrate (CAS NO. 10101-89-0) g) calcium lignosulfonate (CAS NO.8061-52-7) h) polyvinyl alcohol (CAS NO. 9002-89-5) i) hydrochloric acid(CAS NO. 7647-01-0) j) methanol (CAS NO. 67-56-1) k) ethyl acetate (CASNO. 141-78-6) l) sodium chloride (CAS NO. 7647-14-5) m) water (CAS NO.7732-18-5) n) sodium dodecyl sulfate (CAS NO. 151-21-3).
 12. The methodof claim 1, wherein the polymer resin was made by stirred aqueoussuspension polymerization, jetting polymerization or emulsionpolymerization.